Description
A delicious pumpkin oat bake perfect for breakfast or dessert, loaded with nutritious ingredients.
Ingredients
Scale
- 2 cups Old Fashioned rolled oats
- 1/2 cup pecan pieces
- 1 teaspoon baking powder
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon kosher salt
- 1 cup pumpkin puree
- 1 3/4 cups milk of choice (dairy, almond or oat)
- 6 tablespoons pure maple syrup
- 2 tablespoons coconut oil, melted and cooled to room temp
- 1 tablespoon pure vanilla extract
- For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Butter an 8 x 8″ or 9 x 9″ pan.
- In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
- Dump the dries into the prepared pan.
- In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla.
- Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
- Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set.
- Remove from the oven and allow to cool for about 10 minutes.
- Before serving, drizzle with maple syrup OR add maple Greek yogurt plus a drizzle of maple.
- Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.
Notes
- Do not substitute steel cut or instant oats.
- For a different flavor, use spices such as ground cinnamon, ground ginger, ground cloves, and ground nutmeg instead of Pumpkin Pie Spice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg