Ingredients

The following ingredients have 2 Servings
  • ¼ cup pecans
  • 1 ½ teaspoons maple syrup
  • ¼ teaspoon butter (dairy-free if needed)
  • 1 pinch sea salt
  • 1 cup rolled oats (gluten-free if needed)
  • 1 small apple (diced)
  • ½ cup canned pumpkin pie mix (see notes)
  • ½ teaspoon cinnamon

Instruction

  • Turn your oven to 425 degrees. Line a small baking dish with parchment paper and add the pecans to the dish. Toast the pecans in your oven for 5 minutes. Note: you don't have to wait for your oven to finish preheating. When the pecans are lightly browned, take them out of the oven and toss them with the maple syrup, butter and sea salt. Put them back in the oven for 2-3 minutes, keeping a close eye on them so they don't burn.
  • While the pecans are in the oven, begin cooking the oatmeal. In a small pot over medium-high heat add the rolled oats, 3 cups of water and the diced apple and bring it to a boil. Let it cook, stirring occasionally until it thickens, about 5 minutes. Remove the pot from the heat and stir in the pumpkin and cinnamon.
  • Serve the pumpkin oatmeal topped with the maple pecan crumble.