Ingredients
Method
Whisk Liquid & Pumpkin Batter
- Preheat oven to 375°F (190°C). Lightly grease an 8x8-inch or 9x9-inch ceramic baking dish with coconut oil or baking spray.
- In a large ceramic mixing bowl, whisk together the pumpkin puree, maple syrup, almond milk, beaten eggs, melted coconut oil, and vanilla extract until completely smooth and fragrant.
Fold Dry Ingredients & Assemble
- Add the rolled oats, pumpkin pie spice, cinnamon, baking powder, sea salt, and 1/2 cup of roughly chopped pecans to the bowl. Stir with a wooden spoon until evenly incorporated.
- Pour the spiced oatmeal batter into your prepared baking dish and smooth the surface. Scatter the remaining whole pecan halves across the top.
Bake to Golden Perfection & Serve
- Bake uncovered for 32 to 35 minutes until the center is set, the edges are lightly golden brown, and the pecans are fragrant and toasted.
- Remove from the oven and rest for 5 minutes. Slice into 6 squares, drizzle generously with warm maple syrup, and serve warm.