Thanksgiving is one of my favorite holidays. It’s full of family, food and appreciating what you have. If you’re family is like mine, the day after Thanksgiving is also full of enjoying the company of family and more good eats. This Baked Pecan Oatmeal is the perfect dish for day-after-Thanksgiving breakfast; it’s incredibly satisfying and easy to make. This would also be wonderful for Thanksgiving breakfast!
This baked oatmeal dish is basically the perfect blend between two classic Thanksgiving pies, pumpkin and pecan. The inside of this dish is soft, while the pecan crumble gives a sweet crunchy texture. I prefer this oatmeal warm, right out of the oven, but it’s also wonderful straight from the fridge the next morning. Want to turn this into a decadent dessert? A scoop of ice cream or dollop of whipping cream would be amazing =)
What You’ll Need:
2 cups old fashioned rolled oats
15 oz. pumpkin puree
2 cups milk
1/4 cup dark brown sugar
2 eggs
1 tsp. vanilla extract
1 tbs. pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. salt
Topping:
2 cups chopped pecans
1/3 cup dark brown sugar
1/4 cup butter
1/2 tsp. pumpkin pie spice
2 tbs. flour
3 tbs. old fashioned rolled oats
ONE: Preheat oven to 350° F. In a large bowl, mix together the pumpkin puree, eggs, brown sugar, pumpkin spice, vanilla extract, salt and baking powder until smooth. Want to make your own pumpkin puree? Learn how here.
TWO: Add the milk, and whisk until fully incorporated. Whisk in oatmeal until well mixed.
THREE: Lightly grease a baking dish or pie pan, and pour the mixture into the pan.
FOUR: In a small bowl add all the ingredients for the pecan topping. Using your hands, a pastry cutter or a fork, and mix together until it resembles crumbles.
FIVE: Place the crumbles on top of the oatmeal mixture, and gently press them into the oatmeal. Place the pan into the oven, and let bake for 45 minutes. The topping should be golden brown. Remove from the oven, and let cool for several minutes. Enjoy!
Do you have any Thanksgiving traditions for the morning of, or day after?
- 2 cups old fashioned rolled oats
- 15 oz. pumpkin puree
- 2 cups milk
- ¼ cup dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tbs. pumpkin pie spice
- ½ tsp. baking powder
- Topping:
- 2 cups chopped pecans
- ⅓ cup dark brown sugar
- ¼ cup butter
- ½ tsp. pumpkin pie spice
- 2 tbs. flour
- 3 tbs. old fashioned rolled oats
- Preheat oven to 350° F. In a large bowl, mix together the pumpkin puree, eggs, brown sugar, pumpkin spice, salt and baking soda until smooth. Want to make your own pumpkin puree? Learn how here.
- Add the milk, and whisk until fully incorporated. Whisk in oatmeal until well mixed.
- Lightly grease a baking dish or pie pan, and pour the mixture into the pan.
- In a small bowl add all the ingredients for the pecan topping. Using your hands, a pastry cutter or a fork, and mix together until it resembles crumbles.
- Place the crumbles on top of the oatmeal mixture, and gently press them into the oatmeal. Place the pan into the oven, and let bake for 45 minutes. The topping should be golden brown. Remove from the oven, and let cool for several minutes. Enjoy!
I just tried this for breakfast today for something different and LOVE it! It was a bit labor-intensive for a breakfast dish but it makes a bunch so I can enjoy it a few times. Its hearty and filling and pretty healthy and I agree that its just the right amount of sweetness. I had it warm and think its probably best that way….delicious! Thank you!!!
Yay, so glad you love this recipe! I love it warm too. It’s almost like eating pumpkin pie, but a bit more healthy. 🙂
-Kelsey with Bramble Berry
This was awesome! I just got done making this for the first time today and it was fantastic! Wonderful recipe.
That’s awesome, so glad you got a chance to try it out! We got to try it in the office and it tasted so good. 🙂
-Kelsey with Bramble Berry
I made this last night and it is awesome. I wouldn’t cut sugar anymore than what it is, I actually just used 1/3 cup for both as I didn’t want to dirty another cup 😉 To me it’s not really that much, considering it makes a bunch. The topping was excellent! Will keep this in my arsenal for sure!
Hi Toni!
So happy you like the recipe! Also, I agree – I thought it was the perfect amount of sweetness. 🙂
-Kelsey with Bramble Berry
One, thanks for a lovely recipe. Totally trying this.
Two, the blog looks GREAT! I usually read in a feed reader, but today I just came to the blog, so I am not sure how long it’s been changed but it looks amazing!
Hi Sue!
That’s amazing, I’m so glad you like it! We updated the blog a couple weeks ago and we’re thrilled about the design. Have fun making this recipe. 🙂
-Kelsey with Bramble Berry
Tank you for sharing this rich Thanksgiving recipe. This sounds wonderful and would be nice served with a touch of almond or coconut milk.
Have you tried to cut down the sugar any?
Hi Pam!
You’re welcome, I’m so glad you like it! While we didn’t try this recipe with less sugar, you can definitely reduce that if you’d like. 🙂
-Kelsey with Bramble Berry