PUMPKIN-PECAN BAKED OATMEAL

My husband rarely eats in the morning, but when I make my baked oatmeal, he digs right in. A little planning the night before means we can enjoy this yummy treat without much work.

—Alex Muehl, Austin, TX

Prep: 15 min. + chilling • Bake: 30 min. • Makes: 6 servings

• 2 large eggs
• 3 cups quick-cooking oats
• 1 can (15 oz.) solid-pack pumpkin
• 1 cup 2% milk
• ¾ cup packed brown sugar
• ½ cup dried cranberries
• ⅓ cup butter, melted
• 1 ½ tsp. baking powder
• 1 tsp. vanilla extract
• ½ tsp. ground nutmeg
• ¼ tsp. salt
• ¼ tsp. ground cloves
• ¼ 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 350°. Uncover and stir oatmeal; sprinkle with pecans. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Serve oatmeal warm with additional milk and brown sugar.

¾ cup: 478 cal., 19g fat (8g sat. fat), 92mg chol., 335mg sod., 71g carb. (39g sugars, 7g fiber), 10g pro.