Spice Blend Shortcut – You could totally swap in apple pie spice or pumpkin pie spice for the cinnamon/nutmeg/cardamom combination I used above.

What the heck is a chia egg? A chia “egg” is a vegan egg substitute made from chia seeds and water. Chia seeds expand and “gel” when they’re mixed with liquid, and in this recipe, the chia “egg” is used as a binder and gives the oatmeal part of it’s texture. You can use a flax egg (swap ground flax for the chia seeds and use the same ratios) or powdered egg substitute (follow your package direction) if you prefer, or if you don’t have an issue with regular eggs, you can totally go that route.

Can I substitute steel cut oats or quick oats? No. I LOVE steel cut oats and cook them all the time, but they don’t work in this recipe. They don’t have enough liquid or time to soften and typically burn before they’re cooked through. So what you’re left with is a dry, crunchy mess. I don’t recommend them.

Similarly, I don’t recommend quick oats because they can easily get mushy. Rolled oats seem to be the sweet spot.

Gluten Free Notes – Oats themselves doesn’t contain wheat gluten, but are often farmed and processed in a way that cause cross-contamination. If you’re avoiding gluten, be sure to buy certified gluten free oats. We like Bob’s Red Mill or Trader Joe’s brands.

Nut Free? You can totally omit the pecans, or add additional apples or some raisins. You can also use any milk you like here–whatever you drink