Baked Pumpkin Pecan Oatmeal

Baked Pumpkin Pecan Oatmeal

• 1 large (29 oz) can pumpkin purée
• 2 cups almond milk
• 1 tsp vanilla extract
• 50g dark brown muscovado sugar
• 1 Tbsp (3 tsp) cinnamon
• 1 tsp nutmeg
• 1 tsp ground dried ginger
• 1/4 tsp ground cloves
• 4 large eggs
• 1 tsp salt
• 1 tsp baking powder
• 5 cups (500 g) dry extra thick old fashioned rolled oats
• 4 oz pecans, chopped

Preheat the oven to 350 degrees.

In a large bowl, whisk together the pumpkin purée, yogurt, milk, brown sugar, vanilla, and pumpkin pie spice until smooth. Whisk in the eggs. Add salt and baking powder last.

Mix the dry oats and chopped pecans into the pumpkin mixture.

Coat a 13 x 9 baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with upside down baking pan and bake in the preheated oven for 60 minutes, removing the cover after the first 30 minutes. Or bake in 12 large muffin cups for 45 minutes.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, or whipped cream.