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!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Breakfast, brunch
Cuisine: American, amish
Keyword: baked oatmeal, pumpkin oatmeal
Servings: 8
Calories: 486kcal
Author: Kellie
Cost: $8
Equipment
baking dish
Ingredients
3cupsold fashioned rolled oats
3/4cuppacked light brown sugar
2teaspoonsbaking powder
1teaspoonkosher salt
1teaspoonground cinnamon
1/2teaspoonground nutmeg
1/4teaspoonground cloves
1 15ouncecan pumpkin pureenot pumpkin pie filling
1teaspoonvanilla extract
2large eggs
1cup2% milk
1/2cupunsalted buttermelted
1/2cupchopped pecans
3tablespoonssalted buttersoftened
1/2cuplight 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.