Pumpkin-Pecan Baked Oatmeal |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Hereâs a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. 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 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Uncover and stir; sprinkle with pecans.
3. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar. Yield: 5 servings.
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