Pumpkin Baked Oatmeal
Served warm with maple syrup and a bowl of fresh fruit on a cool morning is how we enjoy this dish! It’s a tasty breakfast option for a weekend morning.
1/2 c. pecans, chopped
1 cup pumpkin puree
3/4 cup milk, room temperature
2 large eggs, room temperature
1/4 c. coconut oil, melted and slightly cooled
1/4 c. pure maple syrup
1 tsp. pure vanilla extract
2 c. old fashioned rolled oats
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. salt
1. Preheat oven to 350 degrees F. Lightly spray an 8-inch square baking dish with non-stick cooking spray.
2. Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
3. In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup and vanilla; beat until smooth. Blend in oats, toasted pecans, cinnamon, nutmeg, ginger, allspice and salt; stir until mixture is well-combined.
4. Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing.
Apron Strings Tip: It is important to bring your milk and eggs to room temperature to avoid the coconut oil solidifying. Put the eggs in a bowl of warm water before cracking and microwave the milk for about 15 seconds to speed up this process.