Is this a dish that you’ll fall in love with or a dish that will have you and those you share it with fall in love? Well, it’s both! The Fall-In-Love Breakfast Bake is a delicious oatmeal bake, packed with warm and spiced pumpkin flavors, smoky brown sugar, tart cranberries, and crunchy pecans. It’s tender, sweet, and so so so inviting. Find a romantic spot for breakfast and get ready; Fall-In-Love Breakfast Bake is about to turn on the charm.
Ingredients
- 2 large eggs
- 3 cups quick-cooking oats
- 1 (15-ounce) can pumpkin
- 1 cup 2% milk, plus more, to taste, for serving
- 3/4 cup brown sugar, packed, plus more, to taste, for serving
- 1/2 cup dried cranberries
- 1/3 cup butter, melted
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 cup pecans, chopped
Directions
Step 1 –Grease a 7×11-inch baking dish.
Step 2 –In a large bowl, add the eggs, the oats, the pumpkin, 1 cup of the milk, 3/4 cup of the brown sugar, the cranberries, the butter, the baking powder, the vanilla, the ground nutmeg, the salt, and the cloves and mix to combine.
Step 3 –Transfer the oat mixture to the prepared baking dish.
Step 4 –Cover and refrigerate the baking dish for at least 8 hours and up to overnight.
Step 5 –Let the baking dish sit at room temperature for 30 minutes prior to baking.
Step 6 –Preheat the oven to 350 degrees F.
Step 7 –Uncover and stir the oat mixture.
Step 8 –Sprinkle the oat mixture with the pecans.
Step 9 –Bake until the oat mixture reaches an internal temperature of 160 degrees F, about 30-35 minutes.
Step 10 –Serve warm with the extra milk and the extra brown sugar.
