Pumpkin Pecan Upside Down Baked Oats (GF, Vegan)

Trade your morning oatmeal for this nourishing yet indulgent baked version that has the nutrition benefits of buckwheat and oats, yet the flavors of pumpkin and pecan pies! 

We love it when something that’s healthy enough to be breakfast tastes like two Fall pie favorites! 

Extra delish served with Eat Fronen vanilla ice cream and date syrup (or reserve caramel from the topping!)

Make this for a family breakfast, picnic, potluck, or a special dessert just for YOU! It transitions perfectly from summer to Fall and into the holidays too! 

Cheers to indulging in caramel-ly baked oats – Any day, any time, any where! 

Pumpkin Pecan Upside Down Baked Oats

INGREDIENTS: 

1 c Chelsea Approved banana bread mix or pancake mix 

1 large banana

1/2 c pumpkin

1/4 c nut butter

1 c rolled oats

1/2 c non-dairy milk milk

1 1/2 tbsp ground Flax

For topping: 1/2-3/4 c Pecans halves

Caramel topping (recipe below)

Caramel (make this first):

2 tbsp almond butter

1 tbsp maple syrup

1 tbsp coconut or brown sugar

2 tsp vegan butter or coconut oil

2 tbsp coconut milk/cream

Pinch sea salt

Melt the butter and sugar in a small saucepan.

Reduce heat and stir in the coconut milk, date syrup and almond butter.

Whisk or stir and allow to thicken slightly.

METHOD:

Line an 8X8 baking dish with parchment and cover with pecan halves.

Pour the caramel over the pecans.

Blend everything but the baking mix, oats + oat flour in a blender until smooth.

Stir in oats, oat flour, and baking mix.

Transfer to the pan (taking care not to move the nuts/caramel too much) and bake for 20 minutes or until edges are set and center is springy. 

Cool to room temperature then refrigerate.

Invert the baked oats onto a plate or cutting board and slice.

Serve warm for breakfast or dessert!