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Pumpkin-Pecan Baked Oatmeal

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

Ingredients

  • 2 Eggland's Best 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.

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Pumpkin-Pecan Baked Oatmeal (continued)

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.