Pumpkin Pie Oats
Ingredients
Maple Cinnamon Pecans
-
½
cup
pecans
-
2
tsp
coconut oil (melted)
-
1
Tbsp
coconut sugar
-
1
Tbsp
maple syrup
-
a healthy pinch
salt
-
a healthy pinch
ground cinnamon
Pumpkin Oats
-
2
cups
water
-
1
pinch
sea salt
-
1
cup
gluten-free steel-cut oats
-
¼
tsp
ground cinnamon
-
¼
tsp
pumpkin pie spice
-
2-3
Tbsp
maple syrup (or coconut sugar)
-
¼
cup
pumpkin butter
-
to taste
coconut whipped cream (optional)
Instructions
- Preheat the oven to 350°F (176°C) and arrange pecans on a foil-lined baking sheet.
- In a saucepan, bring water or almond milk to a boil.
- Add a pinch of salt and the oats to the boiling liquid, then reduce heat and cover, simmering for 15-20 minutes.
- Toast the pecans in the oven for 5 minutes while the oats cook.
- In a bowl, combine melted coconut oil, coconut sugar, maple syrup, salt, and cinnamon, then whisk together.
- After toasting, mix the pecans with the oil-spice mixture and return to the oven for another 5-7 minutes.
- Once the oats are cooked, stir in cinnamon, pumpkin pie spice, maple syrup (or coconut sugar), and pumpkin butter.
- Divide oats into bowls and top with coconut whipped cream, additional pumpkin butter, and maple cinnamon pecans.
Nutrition Facts (estimated)
Servings
3
Calories
472
Total fat
18.8g
Total carbohydrates
69g
Total protein
9.5g
Sodium
88mg
Cholesterol
0mg
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