Categories: Breakfast, Oatmeal, Pumpkin

Ingredients

• 2 tablespoons butter, melted
• 1 cup pumpkin puree
• 1/3 cup sugar
• 2 cups 1% low-fat milk
• 2 eggs, beaten
• 3 cups rolled oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon clove
• 1/2 cup dried cranberries
• 1/2 cup choppedwalnuts or 1/2 cup pecans

Directions

1. Preheat oven to 350°F.

2. Start cranberries soaking in hot water to plump them.

3. Mix first five ingredients (butter through eggs).

4. Stir in dry ingredients.

5. Drain cranberries and stir into mixture along with nuts (if using).

6. Pour into buttered 9×12 pan (I use glass).

7. Bake for 30 – 40 minutes until center springs back when touched.

8. Cut into squares, place in bowls, and serve hot with milk.

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