Pumpkin-Pecan Baked Oatmeal
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min.
YIELD: 6 servings.
Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas
Ingredients
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2 large eggs
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3 cups quick-cooking oats
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1 can (15 ounces) pumpkin
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1 cup 2% milk
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3/4 cup packed brown sugar
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1/2 cup dried cranberries
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1/3 cup butter, melted
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1-1/2 teaspoons baking powder
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1 teaspoon vanilla extract
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1/2 teaspoon ground nutmeg
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1/4 teaspoon salt
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1/4 teaspoon ground cloves
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1/4 cup chopped pecans
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Additional 2% milk and brown sugar
Directions
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1.
In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
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2.
Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.
Nutrition Facts
3/4 cup (calculated without additional ingredients): 478 calories, 19g fat (8g saturated fat), 92mg cholesterol, 335mg sodium, 71g carbohydrate (39g sugars, 7g fiber), 10g protein.
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