Pumpkin Baked Oatmeal

• porties: 9 servings
• actieve tijd: 10 minutes
• totale tijd: 1 hour

Ingrediënten

1 cup canned pumpkin puree

1 cup unsweetened almond milk

2 large eggs

½ cup melted coconut oil, plus more for the pan

¼ cup brown sugar, plus 2 tablespoons for topping

¼ cup maple syrup

2½ cups whole rolled oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon sea salt

¾ cup chopped pecans, plus ¼ cup for topping

½ cup powdered sugar, sifted if lumpy

½ to 1 tablespoon unsweetened almond milk

¼ teaspoon vanilla extract

Instructies

Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.

In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.

In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup of the pecans.

Transfer the oat mixture to the prepared baking dish and spread in an even layer. Top with the 2 tablespoons brown sugar. If you’re not making the glaze, top with the remaining ¼ cup pecans too. If you are making the glaze, wait to add these until later.

Bake for 48 to 55 minutes, or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.

Make the powdered sugar glaze, if using: In a medium bowl, stir together the powdered sugar, ½ tablespoon almond milk, and the vanilla. The glaze should have a thick drizzleable consistency. If needed, add more almond milk, 1 teaspoon at a time, to help the glaze come together.

Drizzle over the baked oatmeal and top with the remaining ¼ cup pecans. Slice and serve.

Voedingswaarde

• Calorieën: 325 kcal
• Totale vet: 21 g
• Verzadigd vet: 11 g
• Onverzadigd vet: 8 g
• Transvet: 0.003 g
• Cholesterol: 36 mg
• Natrium: 167 mg
• Totale koolhydraten: 31 g
• Voedingsvezels: 4 g
• Totale suikers: 13 g
• Eiwit: 6 g