Step 1

Preheat the oven to 375°F and grease a 9×9 baking dish.

Step 2

In a large mixing bowl, add the wet ingredients: pumpkin purée, milk, maple syrup, egg, vanilla, melted butter and whisk to combine.

Step 3

In the same mixing bowl, add the dry ingredients: rolled oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, and half of the pecans, and mix with the wet ingredients until well incorporated.

Step 4

Once mixed, transfer the mixture to the greased baking dish, spreading it out evenly, and scatter the top with remaining chopped pecans.

Step 5

Transfer to the oven and bake for 35-40 minutes until the oatmeal is set and the top is golden brown.

Step 6

Once cooked, remove from the oven and allow to cool slightly before serving.

Step 7

This baked oatmeal can be served immediately, stored in the fridge for up to 5 days, or frozen for up to 3 months. Simply cover with foil or plastic wrap to ensure freshness.

Step 8

Reheat by warming baked oatmeal in the oven or in the microwave and top with maple syrup, yogurt and/or milk to serve.