Servings: 9 servings 1x
Ingredients
- 2 ¾ cups old fashioned rolled oats (certified gluten-free, if needed)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 1 cup pumpkin puree
- 1 cup milk of choice
- 2 large eggs* (See Notes for egg-free option)
- ⅓ cup pure maple syrup or honey
- ¼ cup unsalted butter or coconut oil, melted
- 2 teaspoons pure vanilla extract
- ½ cup chopped pecans, toasted + more for topping (omit for nut-free)
Instructions
- Preheat the oven to 375℉. Grease a 9×9-inch baking dish with butter or with oil spray. Set aside.
- In a bowl, combine all of the ingredients.
- Transfer to the prepared 9×9-inch dish. Top with additional toasted pecans, if desired.
- Bake for 30-34 minutes or until the center is set and a toothpick inserted in the center comes out clean.
- Let sit for 5 minutes before serving.
- Top with a drizzle of maple syrup and whipped topping (or yogurt) if desired.
Notes
* Egg-free option: Mix 2 tablespoons ground flax meal with 3 tablespoons water in a small bowl. Mix well and let stand 5-10 minutes to thicken before using in place of the eggs in this recipe.
How to toast pecans: Place the pecans in a small pan over medium-low heat. Toss the nuts every minute or so. After about 5-7 minutes you’ll notice the nuts will start to give off a beautiful, nutty aroma. This is a good indicator that they are done. Remove them from the heat and let them cool for a few minutes before adding to the recipe.
Nutrition Information
- Serving Size: 1/9 of recipe
- Calories: 240
- Fat: 11 g
- (Sat Fat: 4 g)
- Sodium: 125 mg
- Carbohydrate: 29 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 5 g