Make-Ahead Pumpkin Baked Oatmeal with Pecans

Serves 8 in about 8 hours. Cinnamon goes in first, and pure maple syrup finishes the pot.

Ingredients

• 3 cups quick cooking oatmeal
• ¾ cup brown sugar
• ¼ teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 ½ teaspoons baking powder
• 1 ¼ cups dried cranberries, divided
• ⅓ cup unsalted butter, melted
• 2 eggs
• 1 15-ounce can pure pumpkin puree (~2 cups)
• 1 cup milk
• 1 ½ teaspoons vanilla
• ¼ cup pure maple syrup
• ⅓ cup chopped pecans
• ¼ cup dried cranberries

Method

1. In a large mixing bowl, add the oats, brown sugar, salt, cinnamon, pumpkin pie spice, baking powder, and 1 cup of the dried cranberries. Stir together.
2. Mix in the melted butter.
3. In a small bowl, beat the eggs and add to the oat mixture.
4. Tip in the pumpkin and stir well.
5. Stir in the milk, vanilla, and maple syrup and mix together well.
6. Cover the bowl and put in the fridge overnight.
7. Lift out from the fridge and stir well. Leave it to stand about 30 minutes to warm up a bit before baking.
8. Heat the oven to 350°F.
9. Spray the baking dish and transfer the oat mixture to it. Smooth mixture evenly.
10. Scatter the top with the reserved dried cranberries and the chopped pecans.
11. Cook uncovered for 30-40 minutes, or until set and the internal temperature is 160°F in the center.
12. Plate with a drizzle of maple syrup, whipped cream, in a bowl with a little milk, or with a dusting of powdered sugar.

More breakfast ideas are in the breakfast collection.