My last Halloweekend of college is officially over. I don’t even want to get into the details, but let’s just say I spent all of my Sunday in my pajamas and didn’t move from the couch, everybody needs one of those days…right? I went all out this year in regards to my costumes (yes, that’s plural, I had three of them). You know you have a good costume when people can’t even look at you without yelping, success!
One of the best parts of the weekend for me was the weather! Yes, it finally felt like fall down in LA, and it couldn’t have made me happier. So, of course, now that fall is in full swing, it is time for another fall recipe!
My post Halloween recovery session included little food, so by the time I woke up this morning, I was ravenous! I also had a little extra time to make something extra special (shout out to that time change!) You have to bake this breakfast, but let me tell you it is worth the wait. You will also have enough to last you the week (well it’s pretty yummy so that may be pushing it).
Pumpkin Pecan Baked Oatmeal
1/2 cup pecans, chopped (plus more for topping)
1 cup pumpkin puree (about half of a 15 oz can)
3/4 cup almond milk at room temp
2 eggs at room temp
1/4 cup coconut oil, melted
1/4 cup honey or maple syrup
2 cups rolled oats
2 tbsp chia seeds
1 tsp vanilla extract
1/2 tsp maple extract
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice (or nutmeg + allspice)
**The milk and eggs should be at room temperature because if they are cold the coconut oil will not stay melted. If you don’t have time soak the eggs in warm water for a few minutes and zap the milk in the microwave for 20-30 seconds.
Preheat oven to 350 degrees. Line a 8×8 baking sheet with foil and spray with coconut oil spray. Add the chopped pecans to the pan and bake for 4-6 minutes to toast. Add the pecans to a medium sized bowl. To the pecans add the pumpkin, milk, eggs and wisk until combined. Add the melted coconut oil and honey or maple syrup and wisk again. Finally add the oats and the chis seeds along with the maple, vanilla, and spices. stir again to combine. Respray the baking pan and pour in the mixture. Bake for 10 minutes, after ten minutes remove the tray and add full pecan halves on top. Bake for another 10 minutes, or until set.