It’s always a gamble trying out new recipes for the family and I thought for sure the girls, especially Bri, would like this one. And, no. I got the, “It’s all right, mom.” Translation: I tried a bite and now watch me make some scrambled eggs, so it’s all yours. All mine, indeed. I thought it was great. Wholesome. Toasted Pecans. Pumpkin Spice. It is Fall perfect. After it cooled, I cut the remaining pieces, wrapped them in plastic wrap and put them in the freezer. On those cool mornings, I pop it in the microwave for about a minute, drizzle with some pure maple syrup and voila! I have a hot and hearty breakfast in no time flat.
- 1/2 cup pecans, toasted & then chopped
- 1 cup pumpkin puree or half a 15oz can (not pumpkin pie filling)
- 3/4 cup milk at room temperature
- 2 eggs at room temperature
- 1/4 cup coconut oil, melted & cooled
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- 2 cups old fashioned oats
- 1 1/2 tsps. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/4 tsp. allspice
- 1/8 tsp. salt
Preheat oven to 350. Spray 8×8 pan with non-stick spray and set aside.
Add pecans to a baking sheet and toast for 4-6 minutes. Cool and transfer to a cutting board to chop.
In a large bowl, mix together ingredients pumpkin through vanilla extract, beating until smooth. Blend in spices, oats, and pecans, incorporating well. Transfer to the prepared pan and bake for 20 – 25 minutes or until set and lightly golden on top. Allow to cool for 5 minutes before cutting. Drizzle with pure maple syrup. Enjoy.