Pumpkin Baked Oatmeal Recipe
Lightly spiced, this Pumpkin Baked Oatmeal is a cozy way to start the day. Rolled oats baked with pumpkin spices and brown sugar for a hearty breakfast that could pass for dessert!
Servings: 8
Cost: $8
Equipment
- baking dish
Ingredients
- 3 cups old fashioned rolled oats
- 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 15 ounce can pumpkin puree not pumpkin pie filling
- 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
Instructions
- Preheat oven to 350˚F.
- In a large bowl, stir to combine the oats, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
- In a medium bowl, whisk together the pumpkin, 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.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 486kcal | Carbohydrates: 62g | Protein: 8g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 375mg | Potassium: 458mg | Fiber: 5g | Sugar: 37g | Vitamin A: 9399IU | Vitamin C: 2mg | Calcium: 156mg | Iron: 3mg