Maple Pumpkin Pecan Pie Baked Oatmeal

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 2 ½ cups old-fashioned oats
  • 1 ½ cups almond milk
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • ¼ cup pure maple syrup, plus more for serving
  • 2 tablespoons melted coconut oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup pecan halves

 

For serving:

  • 1/3 cup Justin’s Maple Almond Butter
  • 1 tablespoon coconut oil

DIRECTIONS

  1. Preheat oven to 375°F. Grease an 8-by-8-inch baking dish with cooking spray.
  2. Combine oats, almond milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl. Mix well. Pour the mixture into the prepared baking dish and smooth into an even layer. Top with pecans. Bake 35-40 minutes, until set and golden brown.
  3. In a small, microwave-safe bowl, combine almond butter and coconut oil. Microwave 30 seconds, or until smooth and drizzly. Drizzle over baked oatmeal, slice, and enjoy!
INGREDIENTS
  • 2 ½ cups old-fashioned oats
  • 1 ½ cups almond milk
  • 1 (15 ounce) can pumpkin puree
  • 2 large eggs
  • ¼ cup pure maple syrup, plus more for serving
  • 2 tablespoons melted coconut oil
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup pecan halves

 

For serving:

  • 1/3 cup Justin’s Maple Almond Butter
  • 1 tablespoon coconut oil
DIRECTIONS
  1. Preheat oven to 375°F. Grease an 8-by-8-inch baking dish with cooking spray.
  2. Combine oats, almond milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl. Mix well. Pour the mixture into the prepared baking dish and smooth into an even layer. Top with pecans. Bake 35-40 minutes, until set and golden brown.
  3. In a small, microwave-safe bowl, combine almond butter and coconut oil. Microwave 30 seconds, or until smooth and drizzly. Drizzle over baked oatmeal, slice, and enjoy!
Great Summer Recipes
Cinnamon Almond Butter Bread Pudding Loaf in a tray with cinnamon sticks, oven mitts, and blue dishes in a wooden background

Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!

 

Chocolate Hazelnut Babka on a wooden serving board on a cloth beside a cup of coffee on a blue wood background

Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.