Pumpkin Praline Baked Oatmeal

There was a time that I was obsessed with baked oatmeal.  A coworker of mine turned me on to this custardy concoction and the fact that it was oatmeal made it seem healthy.  Portability gave it bonus points since I was always looking for breakfast options that I could grab quickly out of the fridge and take to work.

The recipe she shared with me was loaded with cream….and butter….and sugar.  It was a healthy recipe fake out….I had to lighten it up a little bit.  Just enough to not have a heart attack during our next meeting.  AND I ended up baking it in jumbo muffin tins so I could just grab one and take it to work.

Then I started to play with the ingredients making a variety of flavors.  This is my favorite but with all things “pumpkin” I’m fine retiring it just after the holidays.  I do end up with pumpkin overload at some point.  One can only drink and eat so many pumpkin spiced concoctions during a three month period.

This oatmeal tastes just like a pumpkin custard…but with oatmeal. 🙂  The praline topping takes it over the top but it also takes it back to “this is a breakfast treat” territory.  I may consider serving this for dessert with a little vanilla ice cream on top!  Leave it to me to take a somewhat healthy food and make it sinful.

Well, at least it has oatmeal in it.  And milk.

Pumpkin Praline Baked Oatmeal

Pumpkin Praline Baked Oatmeal

Makes 8 servings

3 cups old fashioned rolled oats

1 cup pumpkin puree (not pumpkin pie filling)

3/4 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

2 large eggs

1 cup 2% milk

1/2 cup unsalted butter, melted

1/2 cup chopped pecans

3 tablespoons salted butter, softened

1/2 cup light brown sugar

Preheat oven to 350 degrees.

In a large bowl, stir to combine the oats, pumpkin, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.

In a medium bowl, whisk together the vanilla, eggs, milk and melted butter. Stir into the dry ingredients until well blended.

In a small bowl, combine the pecans, butter and brown sugar. Set aside.

Pour the mixture into a 9-inch square baking dish coated with cooking spray and sprinkle the pecan mixture over the top. Bake for 35-40 minutes or until just set.

Serve immediately.

(You can store leftovers in an airtight container in the refrigerator for up to 3 days.)

Baked Oatmeal

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