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Pumpkin-Pecan Baked Oatmeal Recipe

Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in.
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. YIELD:5 servings

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

  • 1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
  • 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. 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.