Try this pumpkin french toast oatmeal topped with pecans for a scrumptious fall breakfast that's easy to make! Totally vegan and can be GF!
Preheat oven at 375 degrees F (190 C) and ready your ramekin (either with parchment paper or nonstick spray - I choose to bake this oatmeal without either).
In a medium bowl, mix mashed banana, water/milk, pumpkin maple syrup, cinnamon, pumpkin pie spice, turmeric, black pepper, and flax well.
Add chunks of bread and mix them so they soak the mixture up. Add oats and mix to combine. Then add pecan pieces and mix (or leave some to sprinkle on top).
Pour mixture into your ramekin and bake for 20-24 minutes. Let cool slightly before enjoying!
*Based on my Baked French Toast Oatmeal.