1/4 c. golden raisins (or other raisins)
2 Tbsp. Cinnamon Pear Balsamic
1 c. pumpkin puree
1 1/2 c. old fashioned oats
3 Tbsp. maple syrup
2 Tbsp. brown sugar
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1 c. low fat milk
1 ripe banana, smashed (or grated apple or pear would be wonderful too … )
1 1/2 Tbsp. Butter Olive Oil
1/4 c. dried apricots, chopped into bits, optional (could use craisins or dates)
1/4 tsp. salt
1/2 tsp. baking powder
Ingredients for Topping:
1/3 c. pecans
1 Tbsp. brown sugar
Soak the raisins in the Cinnamon Pear Balsamic for at least 15 minutes to get them nice and plump.
Preheat the oven to 375°F.
Mix all the other ingredients (except for the topping) in a mixing bowl until everything is well mixed.
Add the soaked raisins (with any residual balsamic).
Spray a large pie pan with cooking spray and pour the pumpkin oatmeal mixture into it, spreading it evenly with a rubber spatula. Sprinkle the top of the pie with pecans and sugar and arrange some pecans on the top if you like.
Bake at 375 for about 40 minutes or until the pie is set and golden brown on top. To serve, you can cut in wedges and eat it warm, with no topping, or for a fancier dessert oatmeal pie, you can top it with light vanilla ice cream (or vanilla Greek yogurt for an even healthier option!) and drizzle with a little reduced Cinnamon Pear Balsamic.