My sister’s oven caught fire three hours before Thanksgiving guests arrived. Rain slammed the kitchen windows while we stood there in disbelief. We had rolled oats, a dented can of pumpkin puree, and a toaster oven barely big enough for a loaf pan. That’s the day I learned that pumpkin pecan baked oatmeal doesn’t need a fancy kitchen to taste like October. The ground cloves burn your nostrils if you lean in too fast—trust me, I learned that the hard way. Most people ruin oatmeal bakes by drowning them in milk until they’re soupy, but here’s the truth: baked oatmeal … Find out more