Pumpkin Praline Baked Oatmeal
3 cups old fashioned rolled oats
1 cup pumpkin puree (not pumpkin pie filling)
3/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
2 large eggs
1 cup 2% milk
1/2 cup unsalted butter, melted
1/2 cup chopped pecans
3 tablespoons salted butter, softened
1/2 cup light brown sugar
Preheat oven to 350 degrees.
In a large bowl, stir to combine the oats, pumpkin, brown sugar, baking powder, salt, cinnamon, nutmeg and cloves. Set aside.
In a medium bowl, whisk together the vanilla, eggs, milk and melted butter. Stir into the dry ingredients until well blended.
In a small bowl, combine the pecans, butter and brown sugar. Set aside.
Pour the mixture into a 9-inch square baking dish coated with cooking spray and sprinkle the pecan mixture over the top. Bake for 35-40 minutes or until just set.
(You can store leftovers in an airtight container in the refrigerator for up to 3 days.)