Hearty oats and pecans with the cozy flavors of pumpkin and spices, drowned in a beautiful maple cream sauce… it doesn’t get more fall-ish and cozy than this baked oatmeal!
This is a great dish to feed your family on a cold autumn morning. It is easily prepped the night before with just a few quick touches in the morning, making this a perfect lazy morning breakfast!
Please don’t skip the maple sauce (I know you were thinking about it!)… it really does take this dish over the top!
Oh, and the best part? Even my picky 2 year old and 10 month old loved this oatmeal!!
Baked Pumpkin Pecan Oatmeal with Maple Cream Recipe
adapted from Inside NanaBread’s Head
4 cups old-fashioned rolled oats
1 cup chopped pecans
1 1/3 cup firmly packed brown sugar
2 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
4 large eggs, lightly beaten
2 1/2 cups milk
1 1/2 cup pumpkin purée
2 teaspoons pure vanilla extract
1/4 cup (4 tablespoons) melted butter
2 cups heavy cream
1 cup pure maple syrup
Preheat the oven to 350ºF. Butter a 9×13″ baking dish.
In a large bowl, stir together the oats & pecans with the brown sugar, baking powder, pumpkin pie spice and cinnamon; Set aside.
In a medium bowl, whisk together the eggs, milk, pumpkin, vanilla & butter until well mixed.
(If you want to do this the night before (like I do!), stop at this point and put the wet ingredient mixture into the fridge. In the morning continue:)
Stir the wet mixture into the dry mixture until combined. Pour into the greased baking dish and bake for 30-40 minutes, until the top is golden and the center is just set (no longer jiggly).
While the oatmeal is cooling a bit, heat the cream and maple syrup in a small pot until barely simmering, whisking often. Remove from the heat.
Dish up your oatmeal into bowls and serve with the maple cream sauce poured over the top!!
(This makes alot! If you want to cut this recipe in half for just a few people and bake it in an 8″ square dish, you can!)