Pumpkin Baked Oatmeal
from kristineskitchenblog.comThis Pumpkin Baked Oatmeal is a healthy and delicious way to eat your oats! It's a great make-ahead breakfast and keeps well for a few days in the refrigerator.
Servings: 8
Calories: 310kcal
Ingredients
- 2 eggs lightly beaten
- 1 cup pumpkin puree not pumpkin pie filling
- 3 cups milk whichever type you prefer
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 cups old-fashioned oats
- ½ cup pecans coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9x13-inch baking dish.
- In a large bowl, whisk together eggs, pumpkin puree, milk, maple syrup, vanilla, pumpkin pie spice, baking powder and salt. Stir in the oats until combined.
- Carefully pour the mixture into the prepared baking dish. Bake for 30 minutes and then sprinkle the chopped pecans on top. Bake for 5-8 more minutes, until oatmeal is set and pecans are lightly toasted. Let stand for 5 minutes before serving.
Notes
Leftovers will keep in the refrigerator for up to 3 days. To reheat, place a serving of oatmeal in a microwave-safe bowl. Pour in a little milk and heat until hot, breaking up the oatmeal with a spoon as needed.
Nutrition
Serving: 1/8 recipe | Calories: 310kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 206mg | Potassium: 444mg | Fiber: 6g | Sugar: 13g | Vitamin A: 4974IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 3mg
