Description
The perfect, hearty fall breakfast: Pumpkin Pecan Baked Oatmeal.
Ingredients
- ⅓ cups Raisins
- 1 cup Old Fashioned Oats (not Quick Oats)
- 1-½ teaspoon Pumpkin Pie Spice
- ¼ teaspoons Salt
- ½ teaspoons Baking Powder
- 1 cup Milk, Plus More For Serving
- 1 whole Egg
- ⅓ cups Pumpkin Puree, Homemade Or Canned
- ¼ cups Pure Maple Syrup
- 1 teaspoon Vanilla
- 3 Tablespoons Butter, Melted
- ¼ cups Pecans, Roughly Chopped
Preparation
Preheat oven to 375ºF. Grease a 1-1/2 quart casserole dish (probably could have gotten away with a 1-quart dish).
Sprinkle the raisins over the bottom of the baking dish.
In a bowl, combine the oats, pumpkin pie spice, salt, and baking powder. Stir until well combined and sprinkle evenly over raisins.
To the same bowl (now empty), add the milk, egg, pumpkin puree, maple syrup, and vanilla. Whisk until smooth, then continue whisking as you pour in the melted butter. Pour the pumpkin mixture carefully over the oats.
Sprinkle the pecans over the top. Bake for 30-35 minutes or until golden and set in the center.
Serve immediately with milk. Additional toppings might include maple syrup or brown sugar.
Heavily adapted from the Curvy Carrot.
