BAKED oatmeal? Why does no one tell me these things?!

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Okay, yes, these photos are bad.  I won't even bother to submit them to Foodgawker (with whom I'm having a bit of a beef right now anyway, since they refuse to make allowances for the fact that I live in England and it's effing DARK here all the time and there's no room for a lightbox / I'm poor)

Ahem.  Nonetheless, despite my poorly lit and even more poorly corrected photos, I couldn't not write this post.  Because this dish, while it may not look like much, is kind of glorious.  Baked oatmeal.  With pumpkin and spice, and apples, and blueberries.  With crunchy pecan pieces scattered over the top.  Yummers, as the bf says.

 It's perfect for these freezing London mornings, or as a snack with tea in the (still freezing) afternoon.  And most importantly, it's super duper easy.  It's a great brunch dish, because serves about a million, but it's also great for baking on a Sunday and eating all week.  A hot, homemade breakfast in 2 minutes in the microwave!  Pretty awesome.

So stop looking at these sub-par pics and get on it!  I'd be willing to bet you could make this baked oatmeal stuff with pretty much anything: peanut butter and chocolate chips, dried cranberries and white chocolate, cinnamon and sugar– go crazy!

Baked Pumpkin Oatmeal:

adapted from The Sweets Life

Preheat oven to 350F/175C.

In a large bowl, combine:

     3c oats

     1/2c maple syrup

     1/3c brown sugar

     2 tsp cinnamon

     1 tsp nutmeg

     1/2 tsp ginger

     1/2 tsp salt

     2 tsp baking powder

     1/4c dried blueberries

     1c diced apple

In a separate bowl, whisk until smooth then add to large bowl:

     1 1/2c milk

     1c pumpkin

     4 tbsp (55g) butter, melted

     2 eggs

Pour mixture into large, greased ramekin or baking dish, then sprinkle chopped pecans (about 1/2c) over the top.  Bake 40-50 minutes, or until a toothpick comes out clean.