Pumpkin Pecan Baked Oatmeal

Pumpkin Pecan Baked Oatmeal has never been a favourite of mine. Grits were a morning staple in our house when I was a kid. It wasn’t because I disliked oatmeal. It was more about the fact that my mother didn’t cook oatmeal very often. As a result, as an adult, I’ve never been a huge fan of oatmeal. It’s all a matter of what you’re used to, I suppose. When I tried baked oatmeal, everything changed.

When I started working on my first cookbook, I decided to include a morning supplemental e-book as a preorder bonus. I came across a recipe for baked oats while looking through some old recipe cards. I was in love an hour later. Oatmeal baked in the oven has all of the flavour and nuttiness of granola. It’s not the gooey, sticky instant oatmeal I remember from my childhood. This stuff is incredible. I liked it so much that I adapted the basic recipe into numerous different dishes, changing the flavours slightly.

This Pumpkin Pecan Baked Oatmeal has quickly become one of my favourites. It has a cake-like texture and a nuttier flavour than the original recipe. It’s a fantastic delight when combined with fall’s characteristic pumpkin spice and pecan flavours. Even my mother, who isn’t a big fan of oatmeal, enjoys it.