Baked Pumpkin Oatmeal

Directions

• In a medium-size bowl, whisk together the eggs, Hiland Dairy milk and Hiland Dairy yogurt. Add the pumpkin puree and whisk again until smooth.
• Now add the oats, 1/2 cup brown sugar, flour, 1 cup pecan pieces, baking powder, salt and pumpkin pie spice and stir together until everything is incorporated. Stir the wet ingredients into the dry ingredients until just incorporated.
• Pour the oats mixture into a 9×13 baking dish sprayed with nonstick spray. Spread out evenly. Cover the baking dish and refrigerate overnight or at least a few hours until ready to bake.
• Once ready to bake, preheat oven to 350 degrees. Take the baking dish out of the fridge and then sprinkle the top of the oatmeal the remaining 1/4 cup brown sugar and 1/4 cup pecan pieces.
• Bake uncovered for 25 minutes then turn the oven to low broil and cook another 5 minutes. This caramelizes the brown sugar a bit. Just watch it carefully while under the broiler as not to burn.
• Remove from the oven and let cool for about 5 minutes to set. In the meantime, you can make some whipped cream.
• Whipped Cream – In a medium bowl, add the Hiland Dairy heavy cream and sugar. With a handheld mixer or stand mixer, whip on medium speed until you reach soft peaks.
• Cut the oatmeal like a cake into pieces, serve with whipped cream! Enjoy!
• Cover baking dish and place in the fridge to enjoy the next day. To reheat, either place in the microwave for 30-second increments until warm or reheat in the oven at 325 degrees for about 15 minutes until warm.