This baked oat dish is great for breakfast, but I think I’d like it most any time. It has no sweetener in it. You could add some sugar to the batter I guess. I prefer to add maple syrup over the top of each serving after its baked, just like oats that you cook on the stove.

Toasted pecans sprinkled over the top of the finished oats are a delicious addition to this recipe.

Toast pecans in a heavy iron skillet over medium heat. Don’t use oil. Just shake the skillet over the heat until the pecans are just the right amount of brown. Be careful, they burn easily.

I came up with this recipe this morning but I had been thinking about it for a few days because we’ve been discussing how to cook and preserve pumpkin on the CHK Message Board.

2 cups dry oats ( I use old fashioned oats)
1 cup pumpkin purée
5 tablespoons melted butter
1 tsp. pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup milk

1/4 cup pecans per serving
Maple syrup to taste

Pre-heat oven to 350*F
Lightly grease an 8×8 inch pan or other small baking dish. I used an 8 inch cake pan.
Combine all ingredients, spoon into prepared pan.
Bake for about 45 minutes or until a small sharp knife inserted in the center comes out clean.

Sprinkle each serving with toasted pecans. Serve hot with butter, maple syrup or use brown sugar or rapidura.