Oat Pai Labu

Instructions

1. Preheat oven to 350 degrees F (176 C) and arrange pecans on a foil-lined baking sheet.
2. In the meantime, start your oats by bringing water or almond milk (almond milk will yield a creamier result) to a boil in a small saucepan.
3. Once boiling, add a pinch of salt, then add oats. Swirl to coat. Then turn heat to low and cover. Simmer for 15-20 minutes or until the water is absorbed and the oats are tender.
4. In the meantime, add pecans to preheated oven and toast for 5 minutes.
5. While they’re baking, add melted coconut oil, coconut sugar, maple syrup, salt, and cinnamon to a small mixing bowl and whisk vigorously to combine.
6. Remove pecans from oven and add directly to the oil-spice mixture. Toss to coat, then add back to baking sheet. Bake for another 5-7 minutes or until deep golden brown and fragrant. Remove from oven and set aside to cool.
7. Once oats are finished cooking, remove from heat and add cinnamon, pumpkin pie spice, maple syrup (or coconut sugar), and pumpkin butter*. Stir to combine. Then taste and adjust seasonings as needed. I added more pumpkin butter and sweetener.
8. Divide oats between serving bowls and top with coconut whipped cream (optional), additional pumpkin butter (optional), and maple cinnamon pecans. Ground cinnamon makes a colorful garnish.
9. Best when fresh. Store leftovers (separate) covered in the refrigerator for 2-3 days. Reheat in the microwave or in a small saucepan over medium heat until warm, adding more water or almond milk if too dry.