It’s so crazy to think that Thanksgiving is just two short days away! We know you are all getting your Thanksgiving dinner menus all set and prepared, but don’t forget about breakfast! Today we are sharing an easy recipe that is warm, filling and perfect for Thanksgiving morning! It features maple syrup, toasted pecans, cinnamon, and of course a little touch of fall pumpkin flavor. You can make this ahead of time and simply reheat to make it an easy meal on Thanksgiving or even the day after! There is so much deliciousness with this baked oatmeal pie we just know this will become a new tradition in your family!
BAKED PUMPKIN PIE OATMEAL WITH MAPLE & PECANS
Yield: 6 servings
- ½ cup pecans, chopped (plus additional for garnish, if desired)
- 1 cup pumpkin puree (about half of a 15-ounce can…but NOT pumpkin pie filling)
- 3/4 cup almond milk (OR whole/2% milk), at room temperature
- 2 eggs, at room temperature
- 1/4 cup coconut oil (OR butter), melted and slightly cooled
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 cups rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/8 teaspoon salt
- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
- Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
- In a large bowl, mix together pumpkin, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, toasted pecans, cinnamon, nutmeg, ginger, allspice, and salt; stir until mixture is well-combined.
- Spread oatmeal into prepared baking dish and bake for 20 to 25 minutes or until set and light golden brown on top. Allow to cool in the baking dish for at least 5 minutes before slicing. Serve warm with optional garnishes: warm milk drizzled over the top, additional toasted pecans, maple syrup, or fresh fruit.
*To reheat: put in the over at 350 degrees for 15-20 minutes.