This easy to make and healthy pumpkin oatmeal is dotted with apples and topped with sweet and crunchy pecans. It’s the perfect autumn breakfast!
- 1/4 cup pecans
- 1 1/2 teaspoons maple syrup
- 1/4 teaspoon butter (for vegan butter, if needed)
- A pinch of sea salt
- 1 cup rolled oats (gluten-free, if needed)
- 1 small apple, diced
- 1/2 cup canned pumpkin pie mix (see notes)
- 1/2 teaspoon cinnamon
- 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.
You can substitute plain canned pumpkin for the pumpkin pie mix, but you’ll want to add a little more cinnamon, some allspice, nutmeg and a small splash of maple syrup.