Baking Instructions

• Preheat the oven to 350°F and grease an 8x8-inch or similar baking dish.
• In a large bowl, whisk together the pumpkin puree, almond milk, eggs, coconut oil, brown sugar, and maple syrup.
• In a medium bowl, whisk together the oats, baking powder, pumpkin pie spice, and salt.
• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in ¾ cup of the pecans.
• Transfer the oat mixture to the prepared baking dish and spread in an even layer. Top with the 2 tablespoons brown sugar. If you’re not making the glaze, top with the remaining ¼ cup pecans too. If you are making the glaze, wait to add these until later.
• Bake for 48 to 55 minutes, or until the middle is lightly set. Let cool in the pan for at least 15 minutes before serving.
• Make the powdered sugar glaze, if using: In a medium bowl, stir together the powdered sugar, ½ tablespoon almond milk, and the vanilla. The glaze should have a thick drizzleable consistency. If needed, add more almond milk, 1 teaspoon at a time, to help the glaze come together.
• Drizzle over the baked oatmeal and top with the remaining ¼ cup pecans. Slice and serve.