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Baked Pumpkin Spice Oatmeal

Preheat oven to 350 degrees. In an 8x8 baking dish, beat egg. Add remaining wet ingredients, stirring to combine. Add dry ingredients to the wet ingredients, combining well. Add 1/2 of the pecans to the mixture, reserving the other half to sprinkle on top. Bake at 350 degrees for 35-40 minutes, or until the center is set and the top is beginning to turn golden brown. Serve with a splash of milk . . .

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Servings: 9

Prep Time: 00:10

Cook Time: 00:35

Wet Ingredients

1 egg 1/2 tsp vanilla

1 cup pumpkin puree (*not pumpkin pie filling)

1/4 cup maple syrup

1 1/2 cups raw milk

Dry Ingredients

2 cups rolled oats

1/2 teaspoons baking powder

1/4 teaspoon salt

2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 ground ginger, 1/4 ground clove)

3/4 - 1 cup pecans (divided)

Preparation

1Preheat oven to 350 degrees.

2In an 8x8 baking dish, beat egg. Add remaining wet ingredients, stirring to combine.

3Add dry ingredients to the wet ingredients, combining well. Add 1/2 of the pecans to the mixture, reserving the other half to sprinkle on top.

4Bake at 350 degrees for 35-40 minutes, or until the center is set and the top is beginning to turn golden brown.

5Serve with a splash of milk and a drizzle of maple syrup, if desired.

6Store in the refridgerator for 5-7 days....if it lasts that long. Simply reheat in the oven or microwave, adding a little extra raw milk.

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