Baked Oatmeal with Raisins and Pecans


USUALLY WHEN YOU THINK OF HOT BREAKFAST cereal you think of a pot on the stove. But the oven is just as good for some breakfast cereals, and it lets you put everything in to cook and then go take a shower without worrying about oatmeal scorching or overflowing on the stovetop. This oatmeal is more than just a convenience food, though; it turns out creamy and fragrant with spices. • Serves 4


2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
¼ cup sugar
2½ cups milk, plus more for serving (optional)
1 cup raisins
½ cup toasted pecans
Brown sugar, for serving

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