Pumpkin-Pecan Baked Oatmeal

• 2 large eggs
• 3 cups quick-cooking oats
• 1 can (15 ounces) solid-pack pumpkin
• 1 cup 2% milk
• 3/4 cup packed brown sugar
• 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 chopped pecans
• Additional 2% milk and brown sugar

1. In a large bowl, combine the first 12 ingredients. Transfer to a greased 11x7-in. baking dish. Refrigerate, covered, 8 hours or overnight.
2. Remove oatmeal from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, 30-35 minutes or until a thermometer reads 160u0b0. Serve warm with additional milk and brown sugar.

eggs, quickcooking oats, solidpack pumpkin, milk, brown sugar, cranberries, butter, baking powder, vanilla, ground nutmeg, salt, ground cloves, pecans, milk

Taken from www.tasteofhome.com/recipes/pumpkin-pecan-baked-oatmeal/ (may not work)