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?
Baked Pumpkin Pecan Oatmeal
Ingredients
- 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
- 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
Instructions
- 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!
