Pumpkin-Pecan Baked Oatmeal Recipe

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Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in.

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Pumpkin-Pecan Baked Oatmeal Recipe

Prep: 15 min. + chilling Bake: 30 min.

Yield: 5 Servings

15 30 45

Ingredients

2 eggs
3 cups quick-cooking oats
1 can (15 ounces) solid-pack pumpkin
1 cup 2% milk
3/4 cup packed brown sugar
1/2 cup dried cranberries
1/3 cup butter, melted
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped pecans
Additional 2% milk and brown sugar

Directions

In a large bowl, combine the first 12 ingredients. Transfer to a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Uncover and stir; sprinkle with pecans.
Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar. Yield: 5 servings.

Nutritional Facts 1 cup (calculated without additional milk and brown sugar) equals 573 calories, 23 g fat (10 g saturated fat), 120 mg cholesterol, 395 mg sodium, 85 g carbohydrate, 9 g fiber, 13 g protein.

Originally published as Pumpkin-Pecan Baked Oatmeal in Country Woman Christmas Annual 2012, p26