Pumpkin Pecan Oatmeal Casserole

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Easy baked oatmeal filled with warm spices, pieces of leftover pumpkin pie and chopped pecans is a simple, comforting breakfast for after the holiday

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 cups reduced fat (2%) milk
  • 1/4 cup maple-flavored syrup
  • 2 teaspoons vanilla extract
  • 4 slices (1/8th each) leftover chopped Marie Callender's® Pumpkin Pie (4 slices = about 2.5 cups chopped)
  • 3 tablespoons chopped pecans
  • Additional maple-flavored syrup
  1. Preheat oven to 350°F. Stir together oats, cinnamon, baking powder, nutmeg, ginger and salt in large bowl. Stir in milk, syrup and vanilla extract.
  2. Gently fold in 2 cups chopped pie. Top evenly with remaining 1/2 cup chopped pie and pecans
  3. Bake 20 to 25 minutes or until lightly browned and liquid has just absorbed. Serve warm with additional maple syrup.
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Nutrition Information
Calories: 474 View complete nutrition information
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