Description
A cozy fall breakfast packed with pumpkin, oats, and toasted pecans, perfect for chilly mornings.
Ingredients
Scale
- 2 cups rolled oats
- 1 can (15 oz) pumpkin puree
- 2 cups almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup toasted pecans
- Whipped topping for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Combine the rolled oats, pumpkin puree, almond milk, maple syrup, vanilla extract, pumpkin pie spice, and salt in a large bowl. Mix well until fully combined.
- Fold in the toasted pecans gently.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Bake for 30-35 minutes, or until set and the top is slightly golden.
- Serve warm, drizzled with maple syrup, adorned with additional toasted pecans, a dusting of pumpkin pie spice, and a dollop of whipped topping.
Notes
Make-ahead option available. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg