Pumpkin-Pecan Baked Oatmeal Recipe

Pumpkin-Pecan Baked Oatmeal Recipe
Pumpkin-Pecan Baked Oatmeal Recipe photo by Taste of Home
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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. —Alex Muehl, Austin, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 30 min.

Ingredients

  • 2 large 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 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
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: 6 servings.
Originally published as Pumpkin-Pecan Baked Oatmeal in Country Woman Christmas Annual 2012, p26

Nutritional 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.

  • 2 large 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
  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: 6 servings.
Originally published as Pumpkin-Pecan Baked Oatmeal in Country Woman Christmas Annual 2012, p26

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