You know what I’ve always been a huge fan of? Hot breakfasts.
Cheesy eggs with buttered toast or a straight-from-the-oven sausage and cheddar biscuit, pancakes of all sorts, fried egg sandwiches with lots of veggies and sriracha or smoked salmon and caper cream cheese (hey, I am from New York after all), waffles, baked egg dishes…you get the point.
But what I really love and tend to lean towards most often during the fall and winter are things like oatmeal and hot cereal. Yep, old school Cream of Wheat is my go-to snowy morning breakfast, especially on weekdays when I need something quick, warm, and filling.
So it should come as no surprise that I would also love this baked pumpkin spice oatmeal with candied pecans either.
I made another baked oatmeal version and another pumpkin spice oatmeal version (not baked) in the past and as often as I make them both throughout the year, I decided to combine the two. Of course this was a fantastic idea!
I’ve always got pumpkin pie spice in the house this time of year so this breakfast was a cinch to pull together with just a few fall-staple ingredients – oats, milk, egg, pumpkin puree, pumpkin spice, brown sugar, and maple syrup. While the oatmeal was baking, I whipped up some candied pecans for a little crunch on top (best idea ever!). You could certainly add the pecans to the oatmeal before baking but we’re a nut-allergy home so I only topped my oatmeal with the pecans.
This baked pumpkin spice oatmeal, with a drizzle of warm maple syrup and those crunchy, sweet pecans, was a big hit on Sunday morning, when the heat was fired up for the first time of the season and we huddled around the kitchen table in sweatshirts and slippers.
This really is the best time of year and the food we eat should reflect it. This is a naturally gluten-free baked oatmeal that hits the mark and reminds me of all the cozy things I love most about fall.
For the oatmeal:
- 2 cups old-fashioned oats
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp table salt
- 1 ½ cup milk
- 1 egg
- ½ tsp pure vanilla extract
- ¾ cup pumpkin puree (not pie filling)
- ¼ cup light brown sugar
- ¼ cup maple syrup (not pancake syrup)
For the candied pecans:
- 2 tbsp unsalted butter
- 3 tbsp granulated sugar
- 1 cup halved pecans
- To make the oatmeal: Preheat oven to 375° F. Grease a 13x9-inch baking dish.
- Whisk the oats, pumpkin pie spice, baking powder, and salt together in a large bowl. In a smaller bowl, whisk the milk, egg, vanilla, pumpkin puree, sugar, and syrup together until smooth and blended. Add the wet ingredients to the dry and using a rubber spatula, mix until well-combined. Pour the mixture into the prepared baking dish.
- Bake for 40-45 minutes until the oats are set. Cool for 5 minutes before serving.
- To make the candied pecans: While the oatmeal bakes, melt the butter in a 12-inch skillet. Sprinkle the sugar evenly over the butter and when it starts to melt, toss the pecan around in the sugar and butter. Stir constantly until the sugar caramelizes and turns a deep golden brown and the nuts are completely coated. Immediately spread the pecans out on a plate and allow them to cool completely before serving over the oatmeal. They will be fairly soft straight from the pan but will crisp up as they cool.
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