Ingredients
2 large eggs3 cups quick-cooking oats1 can (15 ounces) pumpkin1 cup 2% milk3/4 cup packed brown sugar1/2 cup dried cranberries1/3 cup butter, melted1-1/2 teaspoons baking powder1 teaspoon vanilla extract1/2 teaspoon ground nutmeg1/4 teaspoon salt1/4 teaspoon ground cloves1/4 cup chopped pecansAdditional 2% milk and brown sugar
Preparation
In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160°. Serve warm with additional milk and brown sugar.
