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.

Author: Minimalist Baker

Recipe type: Breakfast

Cuisine: Vegan, Gluten Free, Fall

Serves: 2-3

Ingredients

MAPLE CINNAMON PECANS

• 1/2 cup (50 g) pecans
• 2 tsp coconut oil, melted
• 1 Tbsp (12 g) coconut sugar
• 1 Tbsp (15 ml) maple syrup
• Healthy pinch each salt + ground cinnamon

PUMPKIN OATS

• 2 cups (480 ml) water (sub up to 1 1/2 cups with unsweetened almond milk for creamier oats)
• Pinch sea salt
• 1 cup (176 g) steel cut oats*
• 1/4 tsp ground cinnamon, plus more to taste
• 1/4 tsp pumpkin pie spice
• 2-3 Tbsp (30-45 ml) maple syrup (or sub coconut sugar), plus more to taste
• 1/4 cup (~75 g) pumpkin butter*, plus more to taste + for topping
• optional: Coconut whipped cream

Instructions

1. Preheat oven to 350 degrees F 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.

http://minimalistbaker.com/pumpkin-pie-oats/