PUMPKIN-PECAN BAKED OATMEAL

Pumpkin-Pecan Baked Oatmeal image

Here's a yummy wintertime treat. My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. -Alex Muehl, Austin, Texas

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 14

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Ingredients

2 large eggs
3 cups quick-cooking oats
1 can (15 ounces) pumpkin
1 cup 2% milk
3/4 cup packed brown sugar
1/2 cup dried cranberries
1/3 cup butter, melted
1-1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup chopped pecans
Additional 2% milk and brown sugar

Steps:

In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-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. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.

Nutrition Facts : Calories 478 calories, Fat 19g fat (8g saturated fat), Cholesterol 92mg cholesterol, Sodium 335mg sodium, Carbohydrate 71g carbohydrate (39g sugars, Fiber 7g fiber), Protein 10g protein.