Pumpkin Pie Oatmeal with Quick Candied Pecans
Sam Cooks Kindness
Creamy, sweet & cinnamon-y, Pumpkin Pie Oatmeal with crispy candied pecan bits. The pure essence of fall in a bowl. This breakfast is vegan, gluten free and made with simple fall- inspired ingredients.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
- 1 large ripe banana* sliced
- 1 cup rolled oats gluten free if needed
- ½ cup pumpkin puree may sub homemade or canned sweet potato puree
- 1¾ cups water or plant based milk
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract optional
- ¼ teaspoon sea salt
- 1-2 tablespoon real maple syrup optional
Quick Candied Pecans
- ¼ cup raw pecans
- ½ teaspoon cinnamon
- 1½ tablespoons real maple syrup
- pinch sea salt
For the Pumpkin Oatmeal
Add all oatmeal ingredients (except for maple syrup) into a medium saucepan. Stir to combine well and place over medium-low heat.
Cook, stirring occasionally for about 5-7 minutes until oats are soft.
Taste and stir in maple syrup, 1 tablespoon at a time, to desired sweetness
Quick Candied Pecans
Roughly chop pecans.
Toss chopped pecans, cinnamon and maple syrup into a small skillet or sauté pan. Mix till well combined.
Cook over medium-low heat stirring occasionally. Syrup will initially look very thin, then start to bubble. When it begins to bubble, stir constantly to avoid burning for about 2-3 minutes. Remove from heat.
Sprinkle with a pinch of salt if desired and give it a quick toss and then divide between two bowls of oatmeal!
*Banana notes - The banana will mostly absorb into the cooked oats. You can mash your banana instead of slicing if you prefer to have no chunks in your finished oats.
-The riper your banana the sweeter your oatmeal will be. If you find your oatmeal is not sweet enough, adjust Maple Syrup to your taste at the end.
Substitutes- You may omit the banana or substitute with ¼ cup applesauce. Simply adjust maple syrup to obtain desired sweetness at the end of cooking.