First layer of bread base This layer can be omitted

Any toasted bread Two or three slices cut into small pieces

Second layer of pumpkin puree

Pumpkin About 500g

Coconut oil or butter 15g melted into a liquid

Buttermilk cheese 50g softened and broken up at room temperature

Brown sugar (white sugar is fine if you don't have it). 10g

Condensed milk (can be omitted if you don't like it too sweet) 5-10g

A pinch of salt

A teaspoon of vanilla extract

Eggs, 1 or 1/2, whisked

Milk or cream or coconut milk, 30-50g, depending on the consistency

Third layer of oats, coconut, and pecans

Oats, 60g

Sugar-free shredded coconut, 40g

Sugar-free shredded coconut, 60g

Cream cheese, 50g, melted liquid. >Unsweetened Shredded Coconut 40g

Brown Sugar (white sugar is fine if you don't have it) 15g

Coconut Oil or Butter 30g melted into liquid

Milk or Cream or Coconut Milk 10g

Walnuts 30g

Baked Crisp Oatmeal Shredded Coconut Walnut Pumpkin Puree Directions

Steam the pumpkin in a pan and set aside.

Prepare the various ingredients.

Forgot to take a picture of the bread toast slices inside, but you can choose to omit this layer on the bottom of the bread to your liking.

The big zip bag on the right side of the pumpkin is the powdered brown sugar I broke up. The small zip bag on the left contains walnuts. Baked Crunchy Oatmeal Shredded Coconut Walnut Pumpkin Puree Directions Step 1

Cut bread toast slices into small pieces and spread in the bottom layer. This step can be omitted.

Crush the pumpkin and add the various ingredients for the pumpkin puree. There's nothing special about it. It's best to soften and break up the cream cheese at room temperature before adding it. You can skip the condensed milk if you don't like too much sweetness.

There is also milk or cream or coconut milk completely according to personal preference, like low-calorie a little bit of milk, like a little bit of milk flavor on the cream, like a little bit of coconut flavor on the coconut milk. Or you can put a little bit of the same.

Lastly, put these liquids, while adding and stirring, not too thin can be. I put this about 50g of liquid, may be plus this pumpkin water heavier, pumpkin puree looks a little thin a little bit, but after baking out is also okay. Baked Crispy Oatmeal Coconut Walnut Pumpkin Puree Step 2

Spread the pumpkin puree on top of the bread cubes.

Mix the various ingredients for the top oatmeal coconut walnut layer. The picture shows that I added my coconut oil without melting it, which made it dry and less easy to mix well. You can melt the coconut oil or butter into liquid before adding it, and then add about 10g of milk or other liquids, so as to mix well. Baked Crisp Oatmeal Coconut Walnut Pumpkin Puree Step 3

Mix the oatmeal coconut walnut layer well. You can rub it in with your hands faster. How to Make Baked Crispy Oatmeal Shredded Coconut Walnut Pumpkin Puree Step 4

Spread evenly on top of the pumpkin puree. Preheat oven to 375°F. Baked Crispy Oatmeal Shredded Coconut Walnut Pumpkin Puree Step 5

Bake for about 20 minutes or until the top is browned. Baked Crispy Oatmeal, Shredded Coconut, and Walnut Pumpkin Puree Step 6

The oats and walnuts are crispy, and the shredded coconut is tangy and slightly chewy. The pumpkin puree is soft and creamy.

It's delicious hot or cold.