Pumpkin Pie Oatmeal Breakfast
Ingredients
Pumpkin butter
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1/4 cup coconut sugar
- 2 Tbsp pure maple syrup
- 1/4 cup unsweetened apple juice
- 1/2 Tbsp lemon juice
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1 pinch sea salt
Maple cinnamon pecans
- 1/2 cup pecans
- 2 tsp coconut oil (melted)
- 1 Tbsp coconut sugar
- 1 Tbsp pure maple syrup
- 1 pinch each of salt + ground cinnamon
Pumpkin oats
- 1 1/2 cups cooked oatmeal
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 2-3 Tbsp pure maple syrup
- 1/4 cup pumpkin butter
- 3 scoops Banana Nicecream
- Coconut whipped cream (optional)
Preparation
Add all pumpkin butter ingredients to a large saucepan or pot over medium-high heat and stir to combine. Once it begins bubbling, reduce heat to low and simmer. If bubbling too vigorously, reduce heat to low.
Continue cooking the pumpkin butter, uncovered, for 15-20 minutes, stirring occasionally. Once cooled completely, transfer to a large glass container and set aside.
Preheat oven to 350 degrees F (176 C) and arrange pecans on a foil-lined baking sheet.
Once oven is ready, add pecans to oven and toast for 5 minutes. While they’re baking, melt the coconut oil in the microwave.
Remove pecans from oven and add directly to a bowl. Add coconut oil to pecans, toss, and add the remaining ingredients; mix well. Spread back onto the baking sheet and bake for another 5-7 minutes. Remove from oven and set aside to cool.
Make your oatmeal either from scratch or from a package.
Once oatmeal is made, add cinnamon, pumpkin pie spice, maple syrup (or coconut sugar), and pumpkin butter. Stir to combine.
Prepare Banana Nicecream by blending frozen bananas until smooth
Divide oats between serving bowls and top with Banana Nicecream, coconut whipped cream (if using), and maple cinnamon pecans.
