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Pumpkin-Pecan Baked Oatmeal
Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in.
5 Servings
Prep: 15 min. + chilling Bake: 30 min.
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.
© Taste of Home 2013
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Pumpkin-Pecan Baked Oatmeal
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Nutrition 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.
© Taste of Home 2013