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Overnight Pumpkin Pie Baked Oatmeal Recipe

Pumpkin Pie For Breakfast? Now You Can With This Easy Overnight Baked Oatmeal

Enjoy the flavors of pumpkin pie for breakfast with this easy oatmeal recipe. It starts by prepping the oatmeal the night before in a large casserole dish. Allow the spicy flavors to marinate overnight before finishing it in the oven the next morning. It's the most satisfying way to feed lots of hungry mouths in the a.m.

Overnight Pumpkin Pie Baked Oatmeal

Overnight Pumpkin Pie Baked Oatmeal

Overnight Pumpkin Pie Baked Oatmeal

Ingredients

  1. 3 cups old-fashioned oats
  2. 1 1/2 cups brown sugar
  3. 2 teaspoons baking powder
  4. 2 tablespoons pumpkin pie spice
  5. 1/2 teaspoon salt
  6. 1 15-ounce can pumpkin puree
  7. 1 cup whole milk
  8. 1/4 cup melted butter
  9. 2 eggs
  10. Nonstick cooking spray
  11. 2 tablespoons honey
  12. 1/4 cup pecans, chopped
  1. Optional toppings:
  2. Milk
  3. Whipped cream
  4. Pumpkin pie spice

Directions

  1. In a large bowl, mix together oats, sugar, baking powder, pumpkin pie spice, salt, pumpkin puree, milk, and butter until combined. Add the eggs and stir vigorously until well-combined.
  2. Coat a 9x13-inch baking pan with nonstick cooking spray and pour mixture into pan. Smooth out into an even layer. Drizzle the top with honey and chopped pecans. Cover and refrigerate at least 30 minutes or overnight.
  3. When ready to cook, preheat the oven to 350°F and bake uncovered for 40 minutes, or until the top is golden brown and the oatmeal is set. Scoop into bowls and serve with extra milk, whipped cream, and a sprinkle of pumpkin pie spice on top.

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