This combination of baked oats and coconut pie spice and cinnamon is warm and comforting.
Pecans add a toasty flavor to this simple breakfast that’s perfect for guests. Use yogurt for creaminess and add maple syrup for sweetness.
INGREDIENTS
2 ½ cups old rolled oats 1 ½ cups whole milk 1 (15 oz) jar Amsalen Pumpkin Puree 2 large eggs ¼ cup pure maple syrup, plus plenty to serve
2 tablespoons grated coconut or vegetable oil 2 tablespoons coconut pie 1 tablespoon ground cinnamon 1 tablespoon baking powder 1 tablespoon vanilla extract ¼ teaspoon salt ½ cup chopped pecan
DIRECTION
For a snack, evaporated milk and plain yogurt (Greek style). Preheat the oven to 375°F. Lightly coat a 7-by-11-inch baking pan with cooking spray.
In a large bowl, combine oats, milk, coconut, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla, and salt; Mix well together. Pour that mixture into the prepared pan; Sprinkle with the pecans.
Bake until golden brown on top and firm, about 40 minutes.Add yogurt and/or maple syrup, if desired.
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