Ingredients
Scale
- 1 cup chopped pecans
- 1 cup plant milk
- 1/3–1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and toast pecans for 6–8 minutes.
- Whisk wet ingredients in a bowl.
- Mix dry ingredients in another bowl and stir together with wet ingredients.
- Fold in most of the toasted pecans.
- Transfer mixture to a greased 8×8-inch dish, top with reserved pecans and bake for 25–35 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
Serve warm with maple syrup and dairy-free yogurt. Can be made in ramekins for single servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg