Baked Pumpkin Maple Oat Breakfast Casserole
A warm baked oat casserole with pumpkin puree and maple syrup, finished with toasted pecans. The oats soften into a dense, custardy bake that is sweet enough for brunch and filling enough to start the day.
- Total
- 75 min
- Prep 10 · Cook 55 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Whisking · Toasting spices
- Sweet
- Oven
Instructions
-
Heat the oven to 180°C. Lightly grease a 23 cm square baking dish with a little vegetable oil.
~5 min
-
Roughly chop the pecans into 5 mm pieces on a cutting board.
~3 min
-
In a mixing bowl, whisk together the oats, salt, black pepper, milk, pumpkin puree and maple syrup until evenly combined and no dry oats remain.
~5 min
Whisking distributes starch and fat evenly so the oats hydrate uniformly and the bake sets without dry pockets.
Whisking Whisk in a circular motion, scraping the bowl's bottom and corners, until no dry oats or pumpkin streaks remain; stop just as the mixture is uniform to avoid overworking.
-
Pour the oat mixture into the prepared baking dish and spread it level with the back of a spoon. Scatter the chopped pecans evenly over the top.
~2 min
Spreading level and topping with pecans ensures even thickness for uniform baking and a crisp, toasted surface.
-
Bake uncovered for 35 to 40 minutes, until the center is set and no longer jiggles when the dish is gently shaken, and the pecans are toasted and fragrant. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
~50 min
The shake test confirms the starch and egg proteins have set; underbaking leaves a runny center that won't slice.
If your pumpkin puree is very wet, the center may need the full 40 minutes. Judge by the shake test, not the clock.
Toasting spices Toast pecans by baking them on the casserole's surface until fragrant and one shade darker; watch closely in the last 5 minutes, as nuts burn quickly.
-
Remove from the oven and let the casserole stand for 10 minutes to firm up before cutting into 4 portions.
~10 min
Resting lets residual heat finish hydration and starch gelation, so portions firm up and cut cleanly.
Let the bake rest the full 10 minutes before cutting: the oats continue to absorb liquid and the portions hold together instead of running.