For Oatmeal -
2 cups rolled oats1 tbsp ground flaxseed (optional)2 tbsp brown sugar1/4 tsp cinnamonPinch sea salt1 tbsp melted butter1 1/2 cups unsweetened almond milk or milk of choice2 large eggs1 tsp vanilla
For Topping -
2 tbsp butter2 tbsp brown sugar6 tbsp pure maple syrup1 cup pecan halves
Preheat oven to 375° F. Lightly grease a square 8" x 8" baking dish with cooking spray.
In a large bowl, combine oats, flaxseed, brown sugar, cinnamon and salt.
In a smaller bowl, whisk together butter, almond milk, eggs and vanilla. Pour into dry ingredients and stir to combine. Pour mixture into prepared baking dish.
Bake oatmeal mixture 10 minutes.
Meanwhile, prepare topping. Bring butter, brown sugar and maple syrup to a boil in a small saucepan. Stir in pecans.
Once oatmeal has baked 10 minutes, remove from oven and top with pecans mixture. Return to the oven and make an additional 10-15 minutes.
Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.
Recipe from: http://livelytable.com/pumpkin-pie-baked-oatmeal/
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.