Pumpkin Pecan Baked Oatmeal

• 2 Large Eggs
• 1/4 cups Maple Syrup
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla
• 1 teaspoon Pumpkin Pie Spice
• 1/4 cups Salted Butter, Melted And Cooled To Room Temperature
• 1/2 cups Pumpkin Puree
• 1 Small Apple, Grated
• 1-1/4 cup Milk
• 3 cups Old Fashioned Oats
• 1/2 cups Chopped Pecans

1. In a large bowl, mix together all the ingredients except the oats and pecans. Fold in the oats and mix until fully combined.
2. Transfer the mixture to a buttered 2-quart baking dish. Spread it evenly in the dish. Cover with plastic wrap, pressing down on the wrap so it actually comes into contact with the surface of the oatmeal. Refrigerate overnight.
3. The next morning, preheat the oven to 375u0b0F. Remove the plastic wrap and sprinkle the pecans on the surface of the mixture.
4. Bake for about 30 minutes or until the oatmeal is set and golden brown. Serve immediately with milk or cream.

eggs, ubc, baking powder, vanilla, pie spice, ubc, pumpkin puree, apple, milk, oats, pecans

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pecan-baked-oatmeal-2/ (may not work)