Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1 tbsp (6g) pumpkin pie spice
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (245g) pure pumpkin puree
  • 1 cup (240ml) unsweetened almond milk
  • 2 large eggs
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (60g) chopped pecans
  • 1 tbsp (15ml) coconut oil

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking dish with coconut oil.
  2. In a large bowl, whisk together the rolled oats, pumpkin pie spice, baking powder, and salt until the spices are evenly distributed.
  3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract.
  4. Using a spatula, fold the mixture together until just combined; stir in half of the chopped pecans.
  5. Pour the batter into the prepared dish, smooth the top, and sprinkle the remaining pecans over the surface.
  6. Bake for 40–45 minutes until the center is slightly puffed, edges are golden brown, and a toothpick inserted in the center comes out clean.
  7. Allow the oatmeal to cool for 10 minutes to let the structure firm up before slicing.