Spiced Pumpkin Baked Oatmeal

There's nothing quite like oatmeal. I know you've heard me wax on and off about the joys of oatmeal, so I'll stop and leave you here with another delicious version of my favorite.

Pumpkin + Spices + Pecans + Maple Syrup = match made in breakfast heaven!

This oatmeal is hearty, just barely sweetened with a bit of nice crunch from the pecans and warmth from the fall spices. In other words, perfect. Please enjoy!

Spiced Pumpkin Baked Oatmeal

Yields: about 6 - 8 servings

Slightly modified from original recipe, which can be found here.

2 1/2 cups regular rolled oats

1/2 cup steel cut oats

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1/4 cup packed brown sugar (or more to your taste)

2 cups milk

1 cup pumpkin puree

1/4 cup cooking oil (I used coconut oil)

1 cup pecans, lightly toasted (candied would be even better!)

Preheat oven to 400 F. Lightly grease a baking dish, set aside. In a large bowl combine the oats, baking powder, salt, cinnamon, nutmeg, ginger, cloves and sugar. In another bowl, combine the milk, pumpkin puree and oil. Add the wet mixture to the dry and mix to combine. Place mixture into a baking dish and bake for 20 minutes. Remove from the oven and gently stir the mixture, fold in the 3/4 cup of the pecans, stir again. Bake for another 20 minutes or until top is lightly browned. Serve warm and top with remaining pecans. You can additionally add yogurt, cream, granola, fruit or whatever you'd like!

Give me a bowl of this any day!