Preheat oven to 375 degrees. Spray an 8-or-9-inch pie plate with nonstick cooking spray; set aside.
Did someone say pecan pie for breakfast? Enjoy all of the flavors of pecan pie in a hearty baked oatmeal breakfast.
Servings and Ingredients
|2 c.||Hy-Vee old fashioned oatmeal|
|½ c.||Hy-Vee brown sugar|
|1 tsp.||Hy-Vee baking powder|
|¼ tsp.||Hy-Vee salt|
|1 c.||Hy-Vee whole milk|
|½ c.||Hy-Vee light corn syrup|
|1 tbsp.||Hy-Vee vanilla extract|
|Cinnamon and Sugar Pecans|
|½ c.||Hy-Vee granulated sugar|
|2 tsp.||Hy-Vee ground cinnamon|
|¼ tsp.||Hy-Vee ground nutmeg|
|1 c.||pecan halves|
|1||large egg white, beaten|
Things To Grab
- 8-or-9-inch pie plate
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- 2 small bowls
- Wire cooling rack
In a medium bowl, oatmeal, brown sugar, baking powder, and salt. Stir to combine.
In another medium bowl whisk together, whole milk, corn syrup, and vanilla extract.
In a small bowl, mix together sugar, cinnamon, and nutmeg. In another small bowl, beat egg white until frothy. Add pecans and toss to coat in egg whites. Place egg white-coated pecans into cinnamon and sugar mixture. Toss to combine; and set aside.
Pour milk mixture into oatmeal mixture and stir to combine. Pour into prepared pie plate. Top pie with an even layer cinnamon and sugar pecans. Bake 30 to 35 minutes, or until oatmeal is set. If oatmeal begins to over brown, cover with aluminum foil.
Allow to cool slightly on a wire rack. To serve, cut into wedges and serve with desired toppings.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 5mg
- Sodium: 140mg
- Total Carbohydrates: 38g
- Protein: 3g
Hy-Vee Test Kitchen