Baked Pumpkin Spice Oatmeal

Name: Baked Pumpkin Spice Oatmeal
Total time: 2100 s
Yield: 8 to 10 servings
Cuisine: American
Ingredients: 3 cups rolled oats; 1/2 cup chopped pecans; 1/2 cup raisins; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup canned pumpkin (NOT pumpkin pie filling); 1 cup milk; 2 large eggs; 1/3 cup brown sugar; 1/4 cup unsalted butter, melted and cooled; 2 teaspoons vanilla extract; 1/8 teaspoon ground cloves; 2 teaspoons cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger

Chris Gan @ChrissyAlpha

Will I ever tire of pumpkin spice in the Fall? Ehhh…probably not. 🤪. My young daughter really loves oatmeal, and having baked oats ready to go in the morning is super convenient. She likes hers to be warmed up a little, then she eats it like a bar cookie. I crumble mine into a bowl, add some milk, and warm it up in the microwave. Either way, it’s a good start to a chilly day!
Please note that this recipe yields baked oats that aren’t super sweet. If you like your baked oats sweeter, feel free to increase the sugar, or drizzle them with maple syrup or honey when serving.
#Breakfast #Autumn #Fall

Chris Gan @ChrissyAlpha

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Ingredients

35 minutes

8 to 10 servings

3 cupsrolled oats
1/2 cupchopped pecans
1/2 cupraisins
1/2 teaspoonbaking soda
1 teaspoonbaking powder
1/4 teaspoonsalt
1 cupcanned pumpkin (NOT pumpkin pie filling)
1 cupmilk
2large eggs
1/3 cupbrown sugar
1/4 cupunsalted butter, melted and cooled
2 teaspoonsvanilla extract
1/8 teaspoonground cloves
2 teaspoonscinnamon
1/2 teaspoonground nutmeg
1/4 teaspoonground allspice
1/4 teaspoonground ginger

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Steps

35 minutes

1

Preheat the oven to 350°F.
Chop the pecans.
(If you want to boost their flavor, you can toast them before chopping them (See the Notes below).
2

To a large bowl, add the rolled oats, chopped pecans, raisins, baking powder, baking soda, and salt. Mix well.
3

To a separate bowl, whisk together the canned pumpkin, eggs, sugar, spices, and cooled melted butter.
4

Pour the liquid ingredients into the dry, and mix thoroughly.
5

Prepare a 9 x 13 baking pan by lining it with aluminum foil, then spraying it lightly with nonstick cooking spray.
6

Spread the oatmeal mixture into the pan in an even layer, then bake for 35 minutes.
7

After the baked oatmeal has cooled for approximately 10 to 15 minutes, remove the oats from the pan by lifting up on the aluminum foil. Cut into bars of desired size, and store in the refrigerator for up to five days.
8

Notes:
Optional: To toast the pecans, spread out whole pecans onto an aluminum foil-lined baking sheet. Bake them at 350° for about 7 minutes. Shake the pan halfway through. The nuts should smell fragrant and have toasted slightly.