Pumpkin-Pecan Baked Oatmeal

Name: Pumpkin-Pecan Baked Oatmeal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 large eggs; 3 cups quick-cooking oats; 1 can (15 ounces) 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

Total Time Prep: 15 min. + chilling Bake: 30 min.

Yield 6 servings

Test Kitchen Approved

This heart-healthy baked pumpkin oatmeal is a love letter to fall and only takes 15 minutes to make followed by 30 minutes to bake!

Ingredients

2 large eggs
3 cups quick-cooking oats
1 can (15 ounces) 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

In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

Nutrition Facts

3/4 cup (calculated without additional ingredients): 478 calories, 19g fat (8g saturated fat), 92mg cholesterol, 335mg sodium, 71g carbohydrate (39g sugars, 7g fiber), 10g protein.

Here’s a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. —Alex Muehl, Austin, Texas

Recipe Creator