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.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350 degrees F (176 C) and arrange pecans on a foil-lined baking sheet.
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.
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.
In the meantime, add pecans to preheated oven and toast for 5 minutes.
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.
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.
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Notes*If using rolled oats instead of steel cut, follow instructions as written, however make these three changes: 1) reduce cooking time to 5-7 minutes (instead of 15-20), 2) only lower the heat to medium (instead of low) to cook more rapidly, and 3) instead of covering oats, leave uncovered and stir occasionally to prevent sticking.*If using pumpkin puree instead of pumpkin butter, simply add more pumpkin pie spice, cinnamon, and sweetener to taste! Use this recipe as a guide.*Nutrition information is a rough estimate calculated with pecans, but without coconut whipped cream or additional pumpkin butter.
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Reviews from the Original Source
I love this porridge, and pretty much every minimalist baker recipe. It is very warming and absolutely delicious. I didn't have pecans so I used walnuts and it came out great.
Very easy and the whole family loved it! I made the pumpkin butter recipe from this site and used that and it turned out great! My husband said "you could sell this in a coffee shop!," so I'd say it was a success! I made double the pecans so I could make the oats again another day and already have the toppings ready. I also soaked the steel cut oats overnight using the directions from the turmeric porridge recipe on here, which we also love.
I was totally lazy and added 1/2 cup of Libby's pumpkin puree....lots of pumpkin pie spices and maple syrup. I topped with chopped almonds and pumpkin seeds...no whip but next time...I used what i had it is was delicious...I wish I took a pic but we gobbled it up before I thought of it!!
So easy and yummy. Substituted walnuts for pecans.
Absolutely loved this recipe! I added diced apples to the almond milk as I was heating it. The apples added a great bit of extra texture and flavor, and paired beautifully with the pumpkin butter. 10/10 for this recipe!
Absolutely in love with these Pumpkin Pie Oats. It was like eating autumn in a bowl! I chose to cook my rolled oats in almond milk, which I'm super happy about because they were indeed creamier. The pumpkin butter was outstanding and the maple cinnamon pecans added perfect crunch and sweetness. Thanks so much for all of your amazing recipes, Dana! I'm obsessed with pretty much everything you post!
This was amazing!!! Easy to make, and smelled like fall while I was putting it together. Now one of my fall favs, thank you!
Clever and tasty breakfast! I knocked off a star because this was soooo sweet- maybe because the pumpkin butter I used was already too sweet? Next time I will only add a splash of maple syrup, rather than 2-3 tablespoons.
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