The perfect, hearty fall breakfast: Pumpkin Pecan Baked Oatmeal.
Preheat oven to 375ºF. Grease a 1-1/2 quart casserole dish (probably could have gotten away with a 1-quart dish).
Sprinkle the raisins over the bottom of the baking dish.
In a bowl, combine the oats, pumpkin pie spice, salt, and baking powder. Stir until well combined and sprinkle evenly over raisins.
To the same bowl (now empty), add the milk, egg, pumpkin puree, maple syrup, and vanilla. Whisk until smooth, then continue whisking as you pour in the melted butter. Pour the pumpkin mixture carefully over the oats.
Sprinkle the pecans over the top. Bake for 30-35 minutes or until golden and set in the center.
Serve immediately with milk. Additional toppings might include maple syrup or brown sugar.
Heavily adapted from the Curvy Carrot.
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I doubled this and it was the perfect amount for a 9×9 dish. I doubled everything except the syrup and butter, which I held at the original amounts, and I thought it was the right amount of richness for my taste (figuring I could always add more when serving). My 2-year-old loves it, pecans and all. Thanks for the great recipe!
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