all the flavor of your favorite pie, baked into a delicious morning meal! drizzle with a little maple syrup, serve with some yogurt & apples or eat it straight up out of the pan – you can’t go wrong.
For the Oatmeal:
- 2 cups rolled oats
- 1/2 cup pecans, roughly chopped
- 1 teaspoon baking powder
- 2 tablespoons chia seeds
- 1 teaspoon pumpkin pie spice
- 1/2 – 1 teaspoons ground cinnamon (more or less to your liking)
- 1/4 teaspoon salt
- 4 tablespoons brown sugar
- 1/2 cup pumpkin puree
- 1 1/4 cups of plain unsweetened soymilk
- 1 large egg
- 2 teaspoons vanilla extract
For the Streusel (optional, but highly recommended!):
- 1/2 cup white whole wheat flour
- 1/4 cup rolled oatmeal
- 2 tablespoons brown sugar
- 1/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 2 tablespoon crushed pecans
- 4 tablespoons room temperature butter
For the Streusel:
- Combine everything in a bowl and mix to combine. Set aside.
For the Oatmeal:
- Preheat oven to 375 degrees F and spray an 8×8 baking dish with cooking spray.
- In a large mixing bowl combine oats, chia seeds, baking powder, brown sugar, pie spice, ground cinnamon and salt. Whisk to combine.
- In a smaller mixing bowl combine pumpkin, egg, vanilla and milk whisking to combine.
- Add wet ingredients to dry ingredients and gently fold to combine.
- Fold in pecans, then top with streusel.
- Bake for 30-40 minutes or until a knife comes out clean or with a few wet crumbs and the crisp is just browned.
- Allow to cool for 5-10 minutes then slice and serve.
- If it seems dry while pouring it into the prepared pan, feel free to add a little more milk.
- Oatmeal will keep for up to 4 days in an airtight container in the fridge.
Keywords: breakfast, pecan, pumpkin, fall