BAKED PUMPKIN OATMEAL RECIPES

Steps:

• Preheat oven to 350°F. Combine oats, pumpkin pie spice, baking powder, ½ cup of the flaked coconut, ¾ cup of the brown sugar, and ¾ teaspoon of the salt in a medium bowl; stir until blended.
• Whisk together coconut cream, canned pumpkin, eggs, vanilla, 4 tablespoons of the melted butter in a separate bowl. Add canned pumpkin mixture to oat mixture; stir to combine. Pour pumpkin-oatmeal mixture into a lightly greased (with cooking spray) 11-by-7-inch (2-quart) baking dish, and smooth the top with a rubber spatula.
• In a small bowl, combine pecans and remaining ½ cup flaked coconut, 2 tablespoons brown sugar, 2 tablespoons melted butter and ¼ teaspoon salt; sprinkle evenly over pumpkin-oatmeal mixture in baking dish.
• Bake in preheated oven until center of oatmeal mixture is set and top is golden brown and toasty, 35 to 40 minutes. Let stand 10 minutes. Serve with yogurt and cinnamon sugar, if desired. Once cooled, oatmeal can be stored in the refrigerator for up to 5 days. Reheat individual portions in microwave.

Steps:

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