Who wouldn’t want pie for breakfast? That’s what I wanna know…
After making my 20-minute pumpkin butter, I knew it was destined for good things.
This recipe is all kinds of simple, requiring just 10 ingredients and 30 minutes to prepare.
Steel cut oats make a fiber- and protein-rich base, pumpkin butter and pumpkin pie spice add autumnal flavor, and coconut sugar (or maple syrup) adds natural sweetness. That’s right – these PIE oats are naturally sweetened! It’s too good to be true.
These oats are so dreamy! They’re:
Crunchy from toasted pecans
These oats would make the perfect breakfast this fall and winter. They scream fall and satisfy that pumpkin pie craving without all the crust (and guilt).
If you try this recipe, let us know what you think! Leave a comment, rate it (once you’ve tried it), and tag a picture #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!
Pumpkin Pie Oats
MAPLE CINNAMON PECANS
- 1/2 cup pecans
- 2 tsp coconut oil (melted)
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 healthy pinch each salt + ground cinnamon
- 2 cups water (sub up to 3/4 with unsweetened almond milk for creamier oats)
- 1 pinch sea salt
- 1 cup gluten-free steel-cut oats*
- 1/4 tsp ground cinnamon (plus more to taste)
- 1/4 tsp pumpkin pie spice
- 2-3 Tbsp maple syrup (or sub coconut sugar // plus more to taste)
- 1/4 cup pumpkin butter* (plus more to taste and for topping)
- Coconut whipped cream (optional)
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.
Once oats are finished cooking, remove from heat and add cinnamon, pumpkin pie spice, maple syrup (or coconut sugar), and pumpkin butter*. Stir to combine. Then taste and adjust seasonings as needed. I added more pumpkin butter and sweetener.
Divide oats between serving bowls and top with coconut whipped cream (optional), additional pumpkin butter (optional), and maple cinnamon pecans. Ground cinnamon makes a colorful garnish.
Best when fresh. Store leftovers (separate) covered in the refrigerator for 2-3 days. Reheat in the microwave or in a small saucepan over medium heat until warm, adding more water or almond milk if too dry.
*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.
Nutrition Per Serving (1 of 3)
- Calories: 472
- Fat: 18.8g
- Saturated fat: 4.5g
- Sodium: 88mg
- Carbohydrates: 69g
- Fiber: 7.8g
- Sugar: 25g
- Protein: 9.5g