Pumpkin Pie Oats
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pumpkin oatmeal sweetened naturally with maple syrup and coconut sugar. Topped with maple-cinnamon pecans and whipped coconut cream, it's a warming, slightly indulgent breakfast or brunch bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1/2 cup pecans
- 2 tsp coconut oil ((melted))
- 1 Tbsp coconut sugar
- 1 Tbsp maple syrup
- 1 healthy pinch each salt + ground cinnamon
- 2 cups water ((sub up to 3/4 with unsweetened almond milk for creamier oats))
- 1 pinch sea salt
- 1 cup gluten-free steel-cut oats*
- 1/4 tsp ground cinnamon ((plus more to taste))
- 1/4 tsp pumpkin pie spice
- 2-3 Tbsp maple syrup ((or sub coconut sugar // plus more to taste))
- 1/4 cup pumpkin butter*
- Coconut whipped cream
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 60mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 43mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 60MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.