Pumpkin Baked Oatmeal with Honey

How

1. 1

   Get the dish ready

   Heat your oven to 375°F and lightly coat the inside of a 9 × 9-inch dish with butter or coconut oil, including the corners.

2. 2

   Make the pumpkin base

   In a roomy mixing bowl, whisk the eggs with the pumpkin purée, honey, milk and vanilla. Whisk in the melted butter or coconut oil; let it cool slightly first if it is still hot.

3. 3

   Bring in the oats

   In a second bowl, toss the oats with the spice, baking powder and salt so the seasonings are distributed throughout. Stir them into the pumpkin base, then mix in the chopped pecans if you are using them.

4. 4

   Level the mixture

   Scrape everything into the prepared dish. Draw a spatula across the surface to spread the oats into an even layer; scatter a few extra pecans over it if you like.

5. 5

   Check the center

   Give the oatmeal 30–34 minutes in the oven. The middle should hold its shape rather than ripple when you gently move the dish. Test the center with a toothpick: it should come out without wet batter.

6. 6

   Spoon or slice

   Leave the dish on a heat-safe surface for 5 minutes. Divide into 9 servings, or spoon directly into bowls. Finish with any of the optional honey, ice cream, yogurt or pecans.

Inspired by Adapted from The Real Food Dietitians' Pumpkin Baked Oatmeal; honey replaces maple syrup. Directions written for this adaptation.. Adapted with our own ingredients and method.