Pecan Pie Breakfast Bake

Makes 9 squares

Ingredients

• 1 cup oats

• 3⁄4 cup quinoa

• 1⁄2 tsp baking powder

• 1 tsp cinnamon

• 1⁄2 c pure maple syrup

• 1 1⁄2 c almond milk

• 2 eggs

• 1⁄2 tsp vanilla extract

• FOR TOPPING: 1⁄4 c pure maple syrup, 1 tbsp grass fed butter or avocado oil, 1 1⁄2 c pecan halves.

Instructions

Preheat oven to 375 F. In a blender, combine all the ingredients, except for the topping ingredients. This will be very watery and sloshy, don’t worry. Take an 8x8 pan and rub grease it with a little bit of avocado oil or butter. Pour mixture into dish. Bake for 28-30 minutes covered with foil (important). Meanwhile, combine all topping ingredients in a saucepan. Bring to a simmer and allow it to slightly caramelize, take it off the heat. When timer goes off, pour pecan halves mixture evenly over top of the bake and slightly press it down into it. Bake it for another 5-7 min. Let it cool and cut into squares. This can be prepped for the week and stored in the fridge. Warm it up and eat with greek yogurt.

Nutrition - per square | calories: 255, protein: 5-6g, carbs: 35g, fat: 11g, fiber: 4g