Pumpkin Pecan Baked Oatmeal

Pin this Post on Pinterest Share on Facebook
Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditShare on StumbleUpon

Pumpkin, pecans, brown sugar, and oatmeal combine in this classic recipe made over for fall!

Pin It!
I’ve never eaten a lot of oatmeal.  Growing up, grits was the breakfast staple in our household.  It wasn’t that I didn’t like oatmeal.  It was more about the fact that my mom didn’t really make oatmeal much.  As a result, I’ve never been a big oatmeal eater as an adult.  I guess it’s all about what you’re used to.  That all changed once I tried baked oatmeal.

Pumpkin, pecans, brown sugar, and oatmeal combine in this classic recipe made over for fall! I was working on my first cookbook when I wanted to include a breakfast supplemental e-book to offer as an incentive for preorders.  Scanning through some old recipe cards, I found a recipe for baked oatmeal.  And hour later I was in love.  Baked oatmeal gives you all the great flavor and nuttiness of granola.  It’s nothing like the gummy, sticky instant oatmeal I remember as a child.  This stuff is amazing.  I like it so much, I took that basic recipe and adapted it into several other recipes varying the flavors a bit.

This Pumpkin Pecan Baked Oatmeal is my new favorite.  It almost comes out cake like with an even nuttier flavor than the original recipe.  Combined with the classic pumpkin spice and pecan flavors of fall, it’s a real treat.  Even my mom, who really doesn’t care for oatmeal, loves this stuff.

It reheats well too.  So much so, that I often make a batch of this on the weekend just to have it as a quick and easy breakfast during the week.

MY OTHER RECIPES

Pumpkin, pecans, brown sugar, and oatmeal combine in this classic recipe made over for fall! You guys are going to love this not only because of the amazing flavor, but also because of how ridiculously easy it is to make.  It’s oen fo thsoe dump and stir recipes that wil amke your morning a breeze.

Pumpkin, pecans, brown sugar, and oatmeal combine in this classic recipe made over for fall!

Pin It!

Pumpkin Pecan Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 to 6
Ingredients
  • 3 cups old fashioned oats
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup firmly packed light brown sugar
  • ½ cup milk
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup chopped pecans
Instructions
  1. Preheat the oven to 350°F and lightly spray an 8x8-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine the oats, baking powder, pumpkin pie spice, and salt.
  3. In another bowl, combine the brown sugar, milk, pumpkin, vanilla extract, and eggs. Mix well.
  4. Stir the wet mixture into the dry just enough to get it moistened. Fold in the pecans, reserving a tablespoon or so for the top. Pour the mixture into the prepared baking dish and sprinkle with the reserved pecans. Bake for 35 to 40 minutes or until golden brown and set.

Try some other pumpkin recipes…

Cinnamon Roll Pumpkin Pie Bites

The Praline Sauce on this Pumpkin bread puts it over the top!Praline Pumpkin Bread

Pumpkin Cream Cheese Crunch Cake

Pin on PinterestShare on FacebookShare on YummlyTweet about this on TwitterShare on Google+Share on RedditShare on StumbleUpon

Don't miss a single recipe! Subscribe to my email list.

Read Newer Post
«
Read Older Post
»

Comments

  1. Could I use the one minute old oats?
    Thanks Rosie

  2. Sandra Duffy says:

    My husband loves steel-cut oats. Have you tried adapting it to those?

    • I’ve not done that, but I’m sure it would be delicious. The cook time would be a bit longer. The next time I make this, I’ll try them in it.

  3. This looks incredible…but… do you just cut and eat it hot?? You said it reheats well so I assume that it is a hot dish? I’ve never been big on oatmeal either but this sounds really good just not sure how to eat it??🤔

    • Yes! You can take a big scoop and eat it fresh out of the oven or cut it into squares after it’s cooled and reheat for busy mornings. Regardless, I prefer it better warm.

  4. Stacey English says:

    Looks yummy and sounds easy to make! Can’t wait to try it with some maple bacon!

Leave a Comment

*