Pumpkin Pie Oats
Naturally sweetened pumpkin pie oats with pumpkin butter! Topped with coconut whipped cream and maple-cinnamon pecans for a fancy touch. Just 30 minutes and 10 ingredients required.
Ingredients
- 1/2 cup pecans
- 2 tsp coconut oil ((melted))
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 healthy pinch each salt + ground cinnamon
- 2 cups water ((sub up to 3/4 with unsweetened almond milk for creamier oats))
- 1 pinch sea salt
- 1 cup gluten-free steel-cut oats*
- 1/4 tsp ground cinnamon ((plus more to taste))
- 1/4 tsp pumpkin pie spice
- 2-3 Tbsp maple syrup ((or sub coconut sugar // plus more to taste))
- 1/4 cup pumpkin butter*
- Coconut whipped cream
Instructions
- 1
Preheat oven to 350 degrees F (176 C) and arrange pecans on a foil-lined baking sheet.
- 2
In the meantime, start your oats by bringing water or almond milk (almond milk will yield a creamier result) to a boil in a small saucepan.
- 3
Once boiling, add a pinch of salt, then add oats. Swirl to coat. Then turn heat to low and cover. Simmer for 15-20 minutes or until the water is absorbed and the oats are tender.
- 4
In the meantime, add pecans to preheated oven and toast for 5 minutes.
- 5
While they’re baking, add melted coconut oil, coconut sugar, maple syrup, salt, and cinnamon to a small mixing bowl and whisk vigorously to combine.
- 6
Remove pecans from oven and add directly to the oil-spice mixture. Toss to coat, then add back to baking sheet. Bake for another 5-7 minutes or until deep golden brown and fragrant. Remove from oven and set aside to cool.
- 7
Once oats are finished cooking, remove from heat and add cinnamon, pumpkin pie spice, maple syrup (or coconut sugar), and pumpkin butter*. Stir to combine. Then taste and adjust seasonings as needed. I added more pumpkin butter and sweetener.
- 8
Divide oats between serving bowls and top with coconut whipped cream (optional), additional pumpkin butter (optional), and maple cinnamon pecans. Ground cinnamon makes a colorful garnish.
- 9
Best when fresh. Store leftovers (separate) covered in the refrigerator for 2-3 days. Reheat in the microwave or in a small saucepan over medium heat until warm, adding more water or almond milk if too dry.
Nutrition Facts
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