You must be logged in to post a review.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!