Pumpkin Pecan Baked Oatmeal

Pumpkin Pecan Baked Oatmeal
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Weather: sunshine and a fall breeze, yellow leaves falling from the trees
What I’m listening to:  Real Life, Lincoln Brewster (did you know he’s from Alaska?)

I just couldn’t wait until Monday to post my first pumpkin recipe of the season. One of my best friends has a bit of a love affair with oats. If she has her oats and her coffee in the morning, all is right with the world (it’s no wonder when oats are on the list of 25 Ridiculously Healthy Foods). She also just recently encouraged me to bring on the pumpkin goodies, because of an abundance of squash growing in her New England garden, and so I developed this recipe entirely with her in mind.

To create this recipe, I adapted one of my favorites – Blueberry Banana Baked Oatmeal. I’ve made that one several times since I posted it, even for company, and I knew I wanted the texture and the sweetness of the pumpkin version to be similar. I’m so pleased with how this turned out – with those crunchy pecans, rich pumpkin flavor, sweet, plump raisins, and warm fall spices. Have you made your batch of Pumpkin Pie Spice Mix yet? You’ll need it for this recipe. Enjoy!

Pumpkin Pecan Baked Oatmeal

Yield: 4 servings (can easily be doubled for a crowd)

IMG 0524 Pumpkin Pecan Baked Oatmeal

Ingredients

  • 1/3c raisins
  • 1c old-fashioned oats (not quick oats)
  • 1-1/2t pumpkin pie spice
  • 1/4t salt
  • 1/2t baking powder
  • 1c milk
  • 1 egg
  • 1/3c pumpkin puree, homemade or canned
  • 1/4c pure maple syrup
  • 1t vanilla
  • 3T butter, melted
  • 1/4c pecans, roughly chopped

Instructions

  1. Preheat oven to 375. Grease a 1-1/2 quart* casserole dish.
  2. Sprinkle the raisins over the bottom of the baking dish.
  3. In a bowl, combine the oats, pumpkin pie spice, salt, and baking powder. Stir until well combined and sprinkle evenly over raisins.
  4. To the same bowl (now empty), add the milk, egg, pumpkin puree, maple syrup, vanilla. Whisk until smooth, then continue whisking as you pour in the melted butter. Pour the pumpkin mixture carefully over the oats.
  5. Sprinkle the pecans over the top. Bake for 30-35 minutes or until golden and set in the center.
  6. Serve immediately with milk. Additional toppings might include: maple syrup or brown sugar.

Notes

The baking dish pictured is a 2-1/2 quart oblong casserole. In the recipe, I recommend a smaller baking vessel than the one pictured.

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 Pumpkin Pecan Baked Oatmeal

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13 comments
pastoralaska
pastoralaska

So, hypothetical scenario <wink, wink>, if I double this recipe... will it fit inside this exact dish?

MaryB
MaryB

This is really delicious!  I substituted dried cranberries for the raisins but otherwise followed the recipe.  Wonderful!  Thank you for sharing!

Kelsey Lynch
Kelsey Lynch

This is phenomenal! My entire family loved it and has asked me to make it again. Thank you for posting!

Dana Smith
Dana Smith

My husband's a big fan of baked oatmeal AND of pumpkin. I think he'll LOVE this!

Bill McCoy
Bill McCoy

I think I know what we're having for breakfast tomorrow morning.

lemonsugar
lemonsugar

This looks fabulous. Great picture, too!

Alaska from Scratch
Alaska from Scratch

Thank you very much, Kelsey! I'm so pleased that your whole family loves this pumpkin oatmeal! Sounds like a double batch is in order next time! :)

Alaska from Scratch
Alaska from Scratch

Thanks Erin! Pastor Alaska just made me that new rustic cutting board out of pallet wood. I love how it looks in photos. :)

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  2. [...] Pumpkin Pecan Baked Oatmeal – other close contenders in the Breakfast category were Huevos Rancheros Casserole and English [...]

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