Type what you have

Ingredients

• ✓ pecan
• bread dough
• butter
• brown sugar
• butterscotch pudding mix
• cinnamon

Instructions

1. 1 Grease a 9-inch Bundt pan, and sprinkle pecans into the bottom of the pan.
2. 2 Cut thawed bread dough in half, and cut each half into 8 pieces. Roll 16 dough pieces into balls, and place them into the pan on top of the nuts.
3. 3 Mix melted butter and brown sugar together in a bowl, and set aside. Sprinkle butterscotch pudding mix over rolls, then sprinkle on the cinnamon. Pour butter mixture over rolls, cover the pan loosely with plastic wrap, refrigerate, and let rolls rise for 6 to 8 hours, or overnight.
4. 4 Preheat an oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the pan, and bake rolls for 25 to 30 minutes, until golden brown.

By Jen

Ingredients

• ✓ pecan
• biscuit dough
• brown sugar
• cinnamon
• margarine
• corn syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8-inch cake pan.
2. 2 Cut each biscuit in half and form each piece into a ball.
3. 3 Combine sugar, pecans, and cinnamon in a small bowl. Dip each biscuit half into margarine, then into the sugar mixture. Place in prepared cake pan. Mix remaining margarine and sugar mixture and spoon over biscuit balls. Drizzle corn syrup over top.
4. 4 Bake in the preheated oven for 10 to 12 minutes. Serve warm.

By Debbie Rowe

Ingredients

• ✓ pecan
• water
• rolled oat
• apple
• maple syrup
• apple pie spice

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small pot. Add oats and cook over medium heat, stirring occasionally, until water is absorbed and oats soften, about 5 minutes.
3. 3 Stir in apples, pecans, maple syrup, and apple pie spice.

By Caitlyn Diimig, RD

Ingredients

• ✓ pecan
• rolled oat
• banana
• cane sugar
• white whole wheat flour
• baking powder
• coconut oil
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 9x5-inch loaf pans with parchment paper.
2. 2 Process pecan halves in a food processor until a flour forms; transfer to a bowl. Process oats in the food processor until a flour forms; add to pecan flour. Mix bananas and sugar together in a bowl; add to pecan flour mixture. Stir white whole wheat flour, baking powder, coconut oil, and salt into pecan flour mixture until batter is thick and well mixed. Spoon batter into prepared loaf pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 45 minutes.

By JW

Ingredients

• ✓ pecan
• rolled oat
• almond
• sunflower seed
• canola oil
• honey
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.
3. 3 Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.

By KARENEMB

Ingredients

• ✓ pecan
• rolled oat
• water
• coffee creamer
• cinnamon sugar
• salt
• butter
• cinnamon sugar

Instructions

1. 1 Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Set an elevated trivet inside.
2. 2 Combine oats, remaining water, coffee creamer, 1/2 teaspoon cinnamon sugar, and salt in a small heat resistant bowl. Set onto the trivet.
3. 3 Close and lock the lid. Select porridge setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, melt butter in a skillet over medium-high heat. Add pecans and sprinkle with cinnamon sugar. Allow butter to brown and nuts to toast, about 1 minute depending on size of pecan pieces. Remove from heat.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Spoon oatmeal into 2 bowls and top with equal amounts of toasted pecans. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pecan
• half-and-half
• egg
• vanilla extract
• brown sugar
• bread
• butter
• maple syrup
• confectioners sugar

Instructions

1. 1 Mix half-and-half, eggs, vanilla, and 1 tablespoon sugar together in a large shallow bowl. Add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place butter in a 9x13-inch casserole dish. Transfer to the preheated oven until butter melts, about 5 minutes. Swirl butter over bottom of the dish.
4. 4 Spread maple syrup, pecans, and remaining 3/4 cup sugar over melted butter. Arrange soaked bread on top of pecan mixture.
5. 5 Bake until top is golden and no longer runny, 30 to 35 minutes. Sprinkle with confectioners' sugar just before serving.

By jmsorce

Ingredients

• ✓ pecan
• egg
• milk
• half-and-half
• vanilla extract
• french bread
• butter
• brown sugar
• maple syrup

Instructions

1. 1 In a large bowl, whisk together eggs, milk, cream and vanilla.
2. 2 Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
3. 3 The next morning: Preheat oven to 350 degrees F (175 degrees C).
4. 4 In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
5. 5 Bake in preheated oven until golden, about 40 minutes.
6. 6 Let stand 5 minutes before serving.

By Debbie Tate

Ingredients

• ✓ pecan
• all-purpose flour
• white sugar
• cinnamon
• salt
• baking soda
• vegetable oil
• egg
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
2. 2 Sift together flour, sugar, cinnamon, salt, and baking soda in a large bowl.
3. 3 Beat together oil and eggs in a separate bowl until well combined. Mix in strawberries and pecans. Stir into flour mixture until just combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, about 1 hour.

By Mary E Crain

Ingredients

• ✓ pecan
• ✓ pecan
• sweet potato puree
• egg yolk
• milk
• cake flour
• baking powder
• sugar
• salt
• nutmeg
• egg white
• butter

Instructions

1. 1 Stir together flour, baking powder, sugar, salt, nutmeg, and 1/4 cup pecans.
2. 2 Mix sweet potato puree, egg yolks, and milk in a large bowl until well combined. Add flour mixture, and mix well.
3. 3 Beat egg whites until stiff peaks form. Fold 1/4 of the egg whites into batter. Lightly fold remaining whites and melted butter into the batter.
4. 4 Cook in a hot waffle iron. Garnish with more chopped pecans.

By Esther Nelson

Ingredients

• ✓ pecan
• oat
• milk
• brown sugar
• semisweet chocolate chip
• vegetable oil
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.
3. 3 Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.

By Kari Farwell

Ingredients

• ✓ pecan
• heavy cream
• maple syrup
• all-purpose flour
• baking powder
• salt
• butter
• confectioners sugar
• confectioners' sugar
• maple syrup

Instructions

1. 1 Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk cream and 3 tablespoons maple syrup together in a bowl.
3. 3 Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
4. 4 Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
5. 5 Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
6. 6 Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
7. 7 While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
8. 8 Drizzle glaze over scones.

By Michaunp

Ingredients

• ✓ pecan
• water
• active dry yeast
• white cake mix
• all-purpose flour
• butter
• brown sugar
• cinnamon
• butter
• white sugar

Instructions

1. 1 Pour warm water into a bowl; add yeast and let stand until creamy, about 10 minutes.
2. 2 Combine yeast mixture, cake mix, and 3 cups of flour in a large bowl; stir well. Add remaining flour, 1/2 cup at a time, stirring well after each addition until dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. 3 Lightly oil a large bowl; place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Deflate dough and turn it out onto a lightly floured surface. Roll the dough into a 10x16-inch rectangle. Spread softened butter over the rectangle; sprinkle on brown sugar and cinnamon. Starting from one of the long sides, roll up the rectangle and cut into 1-inch wide rolls.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
6. 6 Pour melted butter into a small bowl. Mix the white sugar and pecans in another small bowl. Dip the top of each roll in melted butter, then in sugar and pecan mixture, then arrange rolls snugly in the prepared pan. Cover rolls with a damp cloth and let rise until doubled in volume, about 30 minutes.
7. 7 Bake in the preheated oven until golden brown, about 20 minutes.

By Arvilla

Ingredients

• ✓ pecan
• all-purpose flour
• brown sugar
• cinnamon
• baking soda
• baking powder
• nutmeg
• salt
• applesauce
• water
• vegetable oil
• cider vinegar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Spread pecans in a single layer on a baking sheet.
3. 3 Bake pecans in the preheated oven until golden, 5 to 7 minutes. Remove pecans from oven and reduce oven temperature to 350 degrees F (175 degrees C).
4. 4 Mix flour, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt together in a large bowl. Stir applesauce, water, vegetable oil, and vinegar together in a separate bowl. Stir applesauce mixture into flour mixture until just combined; fold in pecans. Pour batter into the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before transferring to a wire rack to cool completely.

By BLONDENBLUE1

Ingredients

• ✓ pecan
• cooking spray
• hawaiian bread roll
• egg
• milk
• vanilla extract
• cinnamon
• banana
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
2. 2 Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves.
3. 3 Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter.
4. 4 Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top.
5. 5 Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.

By marie_1283

Ingredients

• ✓ pecan
• old-fashioned oat
• almond
• coconut flake
• vegetable oil
• brown sugar
• honey
• maple syrup
• cinnamon
• vanilla extract
• salt
• cranberry

Instructions

1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Mix oats, pecans, almonds, and coconut together in a large bowl; set aside.
3. 3 Combine oil, brown sugar, honey, maple syrup, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Stir gently until mixture begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more. Remove from the oven and let cool for 20 to 30 minutes.
5. 5 Toss cooled granola with cranberries. Store in an airtight container.

By MadC

Ingredients

• ✓ pecan
• all-purpose flour
• cinnamon
• salt
• baking soda
• baking powder
• white sugar
• pear
• egg
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degree F (165 degrees C). Lightly grease and flour two 8x5-inch loaf pans.
2. 2 Combine flour, cinnamon, salt, baking soda, and baking powder in a large mixing bowl; make a well in the center.
3. 3 Combine grated pears, sugar, pecans, eggs, oil, and vanilla in a separate bowl until well blended; pour into well of dry ingredients and stir until just moistened. Spoon batter into prepared loaf pans.
4. 4 Bake in the preheated oven for 1 hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

By ANGIEGAIL

Ingredients

• ✓ pecan
• sugar
• sweet potato
• olive oil
• water
• egg
• all-purpose flour
• cinnamon
• baking soda
• baking powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan or line with paper liners.
2. 2 Combine sugar, sweet potato, olive oil, water, and eggs in a bowl.
3. 3 Combine flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Add flour mixture and pecans to sweet potato mixture. Gently fold together until just moist, being careful not to overmix.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool on wire rack.

By Diana Moutsopoulos

Ingredients

• ✓ pecan
• white sugar
• butter
• egg
• peach
• almond extract
• all-purpose flour
• baking soda
• baking powder
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 5x9-inch loaf pan.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, one at a time, until light and fluffy. Stir in peach purée and almond extract.
3. 3 Stir flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl; stir into peach mixture until blended. Fold in pecans. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in center comes out clean, 50 to 60 minutes. Cool bread in the pan for 10 minutes before removing from the pan to cool completely on a wire rack.

By PJ's kitchen

Ingredients

• ✓ pecan
• cooking spray
• brown sugar
• butter
• cinnamon
• apple
• cranberry
• bread
• egg substitute
• skim milk
• vanilla extract
• cinnamon

Instructions

1. 1 Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Mix brown sugar, butter, and 1 teaspoon cinnamon in the bottom of the prepared casserole dish. Add apples, cranberries, and pecans; toss to coat. Evenly spread apple mixture to cover bottom of dish.
3. 3 Arrange bread slices atop apple mixture, overlapping slightly until apple layer is completely covered.
4. 4 Whisk egg substitute, skim milk, vanilla extract, and 2 teaspoons cinnamon in a bowl; evenly pour over bread slices. Cover dish with aluminum foil and refrigerate 4 to 24 hours.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake the covered casserole dish in the preheated oven for 40 minutes. Remove aluminum foil and continue baking until lightly browned and egg mixture is set, about 5 more minutes. Let cool 5 minutes before serving.

By TeacherMommy

Ingredients

• ✓ pecan
• milk
• honey
• brown sugar
• vanilla extract
• cinnamon
• nutmeg
• salt
• banana
• oat
• plain non-fat yogurt
• vanilla non-fat yogurt

Instructions

1. 1 Stir together milk, honey, brown sugar, vanilla, cinnamon, nutmeg and salt; stir in oats. Cover and refrigerate overnight.
2. 2 Mash two bananas and stir into oatmeal. Slice remaining banana. Divide oatmeal evenly among bowls or small Mason jars; top with sliced banana, pecans, and yogurt (if using).

By Quaker

Ingredients

• ✓ pecan
• granulated sugar
• vegetable oil
• egg
• pear
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
2. 2 Beat sugar, oil, and eggs together in a large bowl until well combined. Stir in pears, pecans and vanilla extract.
3. 3 In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into pear mixture until well combined. Pour batter into the prepared loaf pans
4. 4 Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool in pans for 10 minutes before moving to a wire rack to cool completely.

By Anna

Ingredients

• ✓ pecan
• sweet potato
• sugar
• canola oil
• egg
• self-rising flour
• cinnamon
• nutmeg
• water
• cooking spray
• brown sugar
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap sweet potato in aluminum foil.
2. 2 Bake sweet potato in the preheated oven until easily pierced with a fork, about 1 hour. Set aside to cool.
3. 3 Whisk white sugar and canola oil together in a bowl. Add eggs; mix well. Sift in flour, cinnamon, and nutmeg. Slowly whisk in water until incorporated.
4. 4 Peel sweet potato; mash flesh into batter. Fold in ½ cup chopped pecans.
5. 5 Reduce the oven temperature to 320 degrees F (160 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
6. 6 Pour batter into the prepared loaf pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
8. 8 Heat brown sugar and butter in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Stir in remaining ½ cup chopped pecans to combine. Pour brown sugar-pecan glaze over bread.

By Jessica Shelton

Ingredients

• ✓ pecan
• white bread
• pumpkin puree
• egg
• milk
• white sugar
• evaporated milk
• cinnamon
• vanilla extract
• ginger
• nutmeg
• salt

Instructions

1. 1 Coat a 9x13-inch baking dish with cooking spray; add bread cubes.
2. 2 Combine pumpkin, eggs, milk, sugar, evaporated milk, pecans, cinnamon, vanilla, ginger, nutmeg, and salt in a bowl; pour over bread cubes. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Bake, uncovered, in the preheated oven until pumpkin mixture is set and a toothpick inserted into center comes out clean, about 45 minutes.

By cooks4forty

Ingredients

• ✓ pecan
• cooking spray
• almond milk
• water
• pumpkin puree
• maple syrup
• cinnamon
• salt
• steel-cut oat
• cranberry
• butter
• apple

Instructions

1. 1 Lightly spray a slow cooker with cooking spray.
2. 2 Combine the almond milk, water, pumpkin puree, maple syrup, cinnamon, and salt in the slow cooker. Whisk to combine thoroughly. Add oats, dried cranberries, and butter.
3. 3 Set your slow cooker to Low and cook for 3 1/2 hours. Stir in diced apples and pecans. Continue cooking on Low for 2 more hours.

By Patty-DC

Ingredients

• ✓ pecan
• sweet potato
• white sugar
• vegetable oil
• banana
• all-purpose flour
• baking soda
• cinnamon
• nutmeg
• salt
• baking powder
• water

Instructions

1. 1 Bring water to a boil in a large pot. Add sweet potatoes and cook until tender, 20 to 30 minutes; drain. Place sweet potatoes in a bowl and mash with a potato masher until smooth.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
3. 3 Stir sugar and oil together in a bowl until well mixed; beat in banana. Combine flour, baking soda, cinnamon, nutmeg, salt, and baking powder in a separate bowl. Alternate stirring the flour mixture and 1/3 cup water into the sugar mixture until combined. Mix in sweet potatoes and pecans; stir until batter is smooth. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until top is golden brown, about 1 hour.

By amathews29

Ingredients

• ✓ pecan
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• salt
• buttermilk
• ricotta cheese
• egg
• butter
• maple extract
• cooking spray

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Preheat a waffle iron according to manufacturer's instructions.
2. 2 Whisk flour, brown sugar, baking powder, baking soda, and salt together in a bowl; set aside.
3. 3 Beat buttermilk, ricotta cheese, and eggs in a large bowl with an electric mixer until smooth. Stir in melted butter and maple extract, then stir in flour mixture until just combined but still lumpy; don't overmix or the waffles will be tough and chewy.
4. 4 Lightly coat waffle iron with cooking spray, as needed, according to manufacturer's instructions. Add about 1 cup batter depending on the size of the waffle iron, spreading evenly; sprinkle with 2 to 3 tablespoons pecans.
5. 5 Cook in the preheated waffle iron until waffle is golden brown and the iron stops steaming, making sure the waffle is fully cooked before lifting the lid (the steam slows down once the waffles are done), 3 to 5 minutes. Place waffle on a baking sheet, without stacking, cover loosely with aluminum foil; place in the preheated oven to keep warm. Repeat with remaining batter.

By lutzflcat

Ingredients

• ✓ pecan
• sweet potato
• egg
• vanilla protein powder
• milk
• oat flour
• flax seed
• pumpkin pie spice
• baking powder
• banana
• almond
• walnut
• coconut oil

Instructions

1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
2. 2 Mash sweet potato in a small bowl with a fork.
3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Ingredients

• ✓ pecan
• water
• steel-cut oat
• apple
• carrot
• raisin
• cinnamon
• nutmeg
• ginger
• salt
• butter
• brown sugar
• yogurt

Instructions

1. 1 Bring water to a boil in a large, heavy saucepan; stir in oats. Reduce heat to a simmer; cook oats until they begin to thicken, about 10 minutes. Stir in apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt; simmer until tender, about 20 minutes more.
2. 2 Meanwhile, melt butter in a skillet over medium-low heat. Stir in pecans; cook until fragrant and lightly browned, 2 to 5 minutes. Sprinkle with brown sugar; stir until sugar has melted and coats pecans.
3. 3 Top oatmeal servings with about 2 tablespoons pecan mixture and a dollop of yogurt.

By monsterclowngirl

Ingredients

• ✓ pecan
• almond milk
• white vinegar
• water
• flaxseed meal
• all-purpose flour
• coconut sugar
• baking powder
• cinnamon
• baking soda
• salt
• pumpkin puree
• coconut oil

Instructions

1. 1 Combine almond milk and vinegar in a measuring cup; set aside for 10 minutes. Combine water and flaxseed meal in a bowl; set aside until gelatinous, about 5 minutes.
2. 2 Combine flour, coconut sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl; stir in almond milk mixture, flaxseed meal mixture, pumpkin purée, and coconut oil until well blended. Fold in pecans.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By thedailygourmet