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.
It also reheats well. So much so that I frequently make a batch on the weekend just to have on hand for a quick and easy breakfast throughout the week.
You’re going to adore this not only for the incredible flavour but also for how stupidly simple it is to create. It’s one of those quick-to-prepare meals that will make your morning go smoothly.
- 2 large eggs
- 3 cups quick-cooking oats(jo or jwi)
- 1 cup milk
- 1/4 tsp salt
- 1 can (15 ounces) pumpkin(kado or loki)
- 3/4 cup packed brown sugar
- 1/3 cup butter, melted
- 1-1/2 tsp baking powder
- 1 tsp vanilla extract(vanilla arq)
- 1/2 tsp ground nutmeg(jaifel powder)
- 1/4 tsp ground cloves(long powder)
- 1/2 cup dried cranberries
- 1/4 cup chopped pecans(smooth brown nut with an edible kernel similar to a walnut)
- Additional 2% milk and brown sugar
- In a large bowl, combine the first 12 ingredients(egg, oats,pumpkin,milk, brown suger, cranberries, butter, baking powder, vanilla extract, nutmeg,salt, cloves) . Transfer to a greased 11×7-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(nuts type). Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.