Happy Thanksgiving friends! I have so many things to be thankful for, you included! I know a lot of people say it, but I truly do mean it from the bottom of my heart. I love this blog, this place for me to invite you in on such a huge part of my life. I am thankful for the opportunity to share some of my delicious dishes and am so grateful that I am able to enjoy such amazing food despite all of my many food intolerances. I’ve been able to achieve healing and wellness by making small lifestyle changes and I feel so blessed to be able to share my creations and experience with all of you.
I hope you have been enjoying my recipes, and I have to say this one is right on fleek! Making gluten free + vegan french toast is somewhat of a challenge, but I had this bright idea to take the goopiness of pumpkin and use that in place of the eggs. It worked! I then coated each slice in oats to give these toasts a bit of crunch. This was always a breakfast favorite of mine growing up, so I was excited to experiment with the recipe a bit to make it more fall-ish. I went a little wild today and topped it with caramel + pecans + coconut whipped cream + a light dusting of powdered sugar, but was just as delicious with traditional and simple maple syrup. It was a perfect way to start off our Thanksgiving day festivities and is always an easy crowd pleaser. The good news is, it doesn’t have to be Thanksgiving to make this delicious breakfast, so save this one in your fall recipe box! Enjoy your day friends!
Pumpkin Pie French Toast
- sliced bread
- 1/2 cup almond milk
- 1/3 cup pumpkin puree
- 1 tsp pure vanilla extract
- 1/2 tsp pumpkin pie spice
- quick oats
- maple syrup
- butter + non-stick cooking spray
Heat a large skillet over low-medium heat
**NOTE: you don't want the heat too high to avoid burning the oats
In a shallow bowl, like a pasta bowl, whisk together pumpkin puree, pumpkin pie spice, almond milk, and vanilla extract until well combined
Pour some oats out on dinner plate
Dunk each slice of bread in the pumpkin mixture (each side) and then in the oats to fully coat it. Spray your skillet with non-cook spray and add some butter if desired (makes the edges crisp up more- really delicious)
Cook each toast until the oats start to turn golden brown, then flip and repeat.
**NOTE: I made 2 batches of the pumpkin mixture to make about 8 slices of french toast