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Pumpkin-Praline Baked Oatmeal


 
Pumpkin-Praline Baked Oatmeal
 
 
 
This morning was SO cool and crisp and the sun was shining brightly!  It was so hard to dig myself out of my comfy covers, that's for sure. 
 
 
The cool morning sparked a craving for anything pumpkin, so I mixed this up before getting in the shower.  It was ready to come out of the oven after I was freshly showered, hair straightened and dressed for work.  How perfect was that!ļ»æ  I cannot convey to you how wonderful this smelled! 
 
I love anything pumpkin! I decided to put a praline topping on my pumpkin baked oatmeal, similar to the praline topping you sometimes put on sweet potato casserole and it was scrumptious.  I know that your family is going to love this! It is also special enough for company or taking to a goody day at work.  The spicy pumpkin and sweet and crunchy pecans make for a perfect October breakfast!
 
Here's how I made Pumpkin-Praline Baked Oatmeal AT HOME MY WAY:
 
PUMPKIN-PRALINE BAKED OATMEAL
  • 3 cups quick or old fashioned oats (I use a combination) 
  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs (slightly beaten) (just whites works fine or egg beaters)
  • Ā½ cup melted margarine/butter or oil (I used olive oil)
  • 2 teaspoons vanilla
  • 1 can pumpkin 
 
Directions: Preheat oven to 350 degrees. Mix oats, brown sugar, cinnamon, nutmeg, baking powder, and salt. In separate dish, mix together milk, egg(s), oil ,pumpkin, and and vanilla. Combine wet and dry ingredients.  Pour into a sprayed 9 x 13 pan or large casserole dish.
 
Praline Topping:
 
4 Tablespoons margarine/butter
6 heaping Tablespoons brown sugar
3/4 to 1 cup of chopped pecans
 
Blend together with a fork and sprinkle over the unbaked oatmeal.
 
Bake in preheated oven for 40 minutes or until browning at the edges. 
 
Serve warm. Also terrific leftover.

NOTE:  You could simply stir pecans into the pumpkin oatmeal and that would be delicious and not make the praline topping.

Another note:  I only made half of this recipe for me this morning (pictured in the round cake pan) since I'm the only one at home who eats breakfast.  I also halved the topping recipe.

 

 
I had to take a close up picture!  This is so yummy!

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Comments

  1. Veronica MillerOctober 11, 2012 at 4:29ā€ÆPM

    Definitely a perfect fall breakfast! Love the praline topping!

    ReplyDelete
  2. GinaOctober 12, 2012 at 10:05ā€ÆAM

    Veronica - you are just a wonderful blogger friend, ya know it? Thank you for being such a diligent supporter! You're awesome! Just sayin...:)

    ReplyDelete
  3. TheresaOctober 13, 2012 at 5:33ā€ÆPM

    That looks so Yummy:) Thanks for sharing! HUGS!

    ReplyDelete

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