This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.
If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.
2 ½ cups old-fashioned rolled oats
1 ½ cups whole milk
1 (15 ounce) can unseasoned pumpkin puree
2 large eggs
¼ cup pure maple syrup, plus more for serving
2 tablespoons melted coconut oil or vegetable oil
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup chopped pecans
Whole-milk plain strained (Greek-style) yogurt for serving
Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans.
Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.
To make ahead
Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes.
265 calories; protein 7g; carbohydrates 32g; dietary fiber 5g; sugars 11g; added sugar 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 3g; cholesterol 51mg; vitamin a iu 6630IU; vitamin d iu 34IU; folate 10mg; vitamin k 1mg; sodium 183mg; calcium 122mg; iron 2mg; magnesium 42mg; phosphorus 177mg; potassium 226mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg. © Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022