Spiced Pumpkin and Pecan Baked Oats

A comforting, golden-brown baked oatmeal featuring pumpkin puree, warm spices, and a signature crunchy maple-pecan topping. This dish offers a hearty texture distinct from stovetop porridge, making it perfect for an autumn breakfast.

Prep: 10 min · Cook: 40 min · Yield: 6 · Method: Oven

Ingredients

• 2.5 cups rolled oats
• 1 cup pumpkin puree
• 1.5 cups whole milk
• 1 count large egg
• 0.33 cup maple syrup
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 0.25 tsp salt
• 0.5 cup pecans
• 1 tbsp brown sugar

Cooking instructions

1. Preheat the oven to 350°F and lightly grease an 8-inch square baking dish with butter or cooking spray. — 350°F
2. In a large bowl, whisk together the milk, egg, maple syrup, pumpkin puree, baking powder, pumpkin pie spice, and salt until smooth.
3. Fold in the rolled oats until evenly combined, then pour the mixture into the prepared baking dish.
4. Coarsely chop the pecans and sprinkle them evenly over the top, followed by a light dusting of brown sugar for extra caramelization.
5. Bake in the center of the oven until the edges are golden and the center is set, approximately 35 to 40 minutes. (about 40 min) — 350°F
6. Remove from the oven and let the dish rest on a wire rack to firm up before slicing into squares. (about 10 min)