Pumpkin Pecan Baked Oatmeal Recipes

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PUMPKIN BAKED OATMEAL



Pumpkin Baked Oatmeal image

Healthy Pumpkin Baked Oatmeal with maple syrup, cranberries, and pecans. No sugar! Super filling and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 1h15m

Number Of Ingredients 13

1/2 cup pecan halves (walnuts are delicious too!)
1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
1/3 cup pure maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon allspice
1/2 teaspoon kosher salt
3/4 teaspoon baking powder
1 1/2 cups nonfat milk (unsweetened almond milk, or milk of choice)
2 1/2 cups old-fashioned oats
1/4 cup dried cranberries or golden raisins (or 1/4 cup dark chocolate chips-or go wild and add both!)
Optional (for serving: nonfat Greek yogurt, peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above)

Steps:

  • Place a rack in the center of your oven and preheat the oven to 375 degrees F. Lightly coat a 9x9-inch baking pan with nonstick spray. Spread the pecans onto an ungreased baking sheet. Bake in the oven until the pecans are fragrant and toasted, about 8 to 10 minutes. Do not walk away towards the end of the cook time to ensure the pecans do not burn. Immediately transfer to a cutting board. Let cool, then chop and set aside.
  • In a large mixing bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla, pumpkin pie spice, allspice, salt, and baking powder until smooth. Whisk in the milk. Fold in the oats, then the chopped pecans, cranberries, and any other desired mix-ins.
  • Pour the pumpkin mixture into the prepared dish and smooth the top. Bake in the preheated oven for 40 to 50 minutes, or until the center is no longer damp and feels firm to the touch and the edges are light golden brown. Remove from the oven and let cool 5 minutes. Enjoy hot, with your desired toppings.

Nutrition Facts : ServingSize 1 (of 9), Calories 205 kcal, Carbohydrate 32 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 42 mg, Fiber 4 g, Sugar 13 g

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

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.

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