Creamy, sweet & cinnamon-y, Pumpkin Pie Oatmeal with crispy candied pecan bits is the pure essence of fall in a bowl! This breakfast is vegan, gluten free and made with simple fall-inspired ingredients.
My passion on SamCooksKindness is to share wholesome, vegan recipes for every body, that anybody can make! The creamy Pumpkin Pie Oatmeal is topped with easy Candied Pecans for a sweet crunch that will have you thinking you're eating dessert for breakfast! But don't worry, it's made of all whole foods and naturally sweetened, so we won't judge you if you choose not to share! (I've been caught licking the bowl myself a few times!)
- 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 tsp cinnamon
- 1 tsp vanilla extract optional
- ¼ tsp sea salt
- 1-2 tbsp real maple syrup optional
- Quick Candied Pecans
- ¼ cup raw pecans
- ½ tsp cinnamon
- 1½ tbsp 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 tbsp 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!
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