Tag Archives: holiday

Gingerbread Chai Oat Milk Latte with Collagen

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Gingerbread Chai Oat Milk Latte with Collagen is the perfect hot beverage to add spice and coziness to the holidays.  

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

‘Tis definitely the season for comforting, hot lattes, cappuccinos, lattes and more, but so many coffee-shop favorites make the naughty list, filled with unnecessary calories and sugar. While I might partake in such an indulgence every now and then, a healthy chai latte or is what I’d make to drink at home.

This makeover chai latte recipe is easy to make, requiring just a few simple ingredients – a chai tea bag, a zero-carb sweetener, spices, oatmilk, and – surprise, collagen powder.

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

I use a couple tablespoons of unflavored collagen powder from Great Lakes Wellness –it dissolves amazingly and with no clumps in hot liquids. In addition to the many benefits of collagen, I love that it adds protein to my day.

Save 10% on Great Lakes Wellness collage with code THEFITFORK10OFf
Save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

A “Grande” (16-oz) serving of my healthy gingerbread chai latte has just 153 calories, only 4g sugars and 14g protein – while the popular coffee shop version has 310 calories and a whopping 54g sugar and only 2g protein per.  

TIPS FOR MAKING GINGERBREAD CHAI OATMILK LATTE

Mug: Make sure you mug is large enough to hold all the liquids – air in the frothed almond milk gives it more volume, so to be safe and prevent overflows, I’d go with a 20-ounce mug.

Tea: Brew the chai tea of your choice, there are many varieties with varying flavor profiles, use your favorite loose or tea sachet.  I used a Vanilla Chai tea bag from Aplenty (an Amazon brand, it tasted great and was priced very economically). Also, steep the tea in just 4 ounces of boiling water, no more. It should be concentrated so that it flows into the steamed and frothed milk.

Milk: While this particular healthy chai latte recipe calls for oat milk, it’s fine to swap out for what you have in the fridge or what works best for your dietary needs. When it comes to alternative milks, I feel like oat milk froths up thicker and creamier than almond milk – I use the Barista Blend by Good Karma , it’s also shelf stable, so I can always have a new carton waiting in my pantry.

To Froth or Not: A true latte has a shot of espresso (I’m using chai tea here), a layer of steamed milk, and a layer of frothed milk. Do this if you want to make a chai latte like Starbucks. I use Pitcher-style Milk Frother & Steamer, but a little hand-held frother works too. However, if you do not have these coffee tools available, simply heat milk in the microwave until hot – the latte won’t have froth on top, but will still taste amazing.

Sweetener: I avoid having added sugar in my beverages, whether hot or cold. Obviously, real milk has some sugar in the form of lactose and oat milk has maltose – I’m okay with that. What I don’t want is added sugar to make it taste sweet. Instead, I’ll use a zero or lower carb alternative like monk fruit or stevia. Better Stevia (liquid drops) from NOW is my favorite hot beverage sweetener, they even have a “chai” flavor which is what I used in lieu of additional spices.  Honey, agave or maple syrup would work too, but will change the nutritional content. When it comes to sweeteners, I’m always like, “You do you!”

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein

As an Amazon Influencer, I earn from qualifying purchases.

Gingerbread Chai Oatmilk Latte with Collagen – my better-for-you version of a coffee shop holiday and Christmas favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. 153 calories, 14g protein
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Gingerbread Chai Oat Milk Latte with Collagen
Cook Time
5 mins
Total Time
5 mins
 

Gingerbread Chai Oatmilk Latte withCollagen – my better-for-you version of a coffee shop favorite. Easy to make, no added sugar, and a boost of protein plus other benefits. So cozy and sweet andspicy, happy holidays!

Course: beverages
Keyword: chai, gingerbread, holiday, starbucks, steak
Servings: 1 serving
Calories: 152 kcal
Ingredients
  • 1 chai tea bag
  • 4 oz water
  • 5-10 chia-spice liquid stevia drops or other sweetener option *if not using chia-spiced sweetener, add ground spice alternative (1/4 tsp each: ginger, cinnamon, nutmeg)
  • 2 tbsp collagen powder
  • 8 oz unsweetened Oat Milk
  • Pinch ground cinnamon for garnish
Instructions

  1. Boil water and steep chai tea for 3 minutes. Stir in collagen powder until dissolved.

  2. Add chai-spiced stevia.* If using an unflavored stevia or other sweetener, add in approx1/4 tsp each ground ginger, ground cinnamon, ground nutmeg to taste.

  3. Heat/steam half of the oat milk and stir into chai.

  4. Froth remaining oat milk and gently pour on top of chai-milk mixture.

  5. If desired, sprinkle with a little more cinnamon.

Recipe Notes

Festive Pomegranate Orange Quinoa Salad – Hassle-free & Healthy Holiday Side

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Deck your plate for the holidays with this festive quinoa salad featuring pomegranate and orange. it’s a beautiful, healthy, delicious recipe elegant enough for the season’s celebrations and simple enough for a simple weeknight dinner.

A simple creamy dressing made with a vinaigrette base along with Greek yogurt and date syrup adds even more flavor to this simple holiday quinoa salad that comes together with just a handful of healthy ingredients.

 

This pomegranate orange quinoa recipes makes 4 servings, each with 146 calories, 26g carbs, 3.1g fat and 4.8g protein.

 I pair this cold quinoa salad with a quality protein to make sure I’m hitting my 25-30g per meal goal. Tonight, I made cod that was simply seasoned and air-fried.

TIPS FOR FESTIVE QUINOA SALAD:

Quinoa: You can use any color quinoa (eg: white, red, black, mixed). Also, consider batch-cooking quinoa and keeping in the freezer in 1-cup portions. This makes creating quick recipes with this healthy whole grain (really a seed), even easier – you can read my quinoa prep post HERE.

Pomegranate & Oranges: Use fresh or pre-packaged, it really only comes down to your preference and time to prep. If using either from a jar, tub, or can, choose “no sugar added” and drain off the juice so the quinoa isn’t soggy later. However, do reserve about 1 tablespoon of pomegranate juice for the dressing (or if fresh, drain it from the bowl after getting the arils out).

Dressing: This recipe makes just enough for the salad, and I prefer underdressed salads. If you think it needs more, double the dressing recipe and pour it on a little at a time – going by taste. Also, if you’d like to turn this from a vegetarian quinoa recipe into a vegan quinoa recipe, then use a substitute for the Greek yogurt, such as a plant-based yogurt, tahini or a natural nut butter.

Optional Ideas: You can swap out the pistachios for a chopped nut of choice like almonds, pecans – or none at all. Also, I love to sprinkle mine with feta cheese for a salty contrast with the sweet.

Make Ahead & Storing: This recipe will get a little soggy if you make the day before. To save time, it’s best to prep the ingredients (cook quinoa, chop spinach, peel/seed fruit, etc) the day before. Then simply toss everything together and shake up the dressing – it will literally just take 2 minutes! You can store leftovers in the fridge for up to 3 days. Still tastes yummy, but the crunch of the nuts and crisp of the spinach will be gone.

This is one of my favorite creative quinoa salad ideas – for it’s flavor, fast-fixing, and festive appearance! Enjoy!

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Transform plain quinoa into something to celebrate for the holiday season! Pomegranate, orange segments and pistachios bejewel this quick, easy and nourishing vegetarian salad that is equally beautiful for a dinner party or quick lunch!
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Festive Holiday Pomegranate Orange Quinoa Salad
Prep Time
10 mins
Total Time
10 mins
 

Transform plain quinoa into something to celebrate for theholiday season! Pomegranate, orange segments and pistachios bejewel this quick,easy and nourishing vegetarian salad that is equally beautiful for a dinnerparty or quick lunch!

Course: entree salad, Side Dish
Cuisine: holiday
Keyword: holiday, orange, pomegranate, quinoa
Servings: 4 servings
Calories: 162 kcal
Ingredients
  • 1 cup cooked quinoa
  • 1 cup chopped fresh baby spinach
  • ¾ cup pomegranate arils juice drained & reserved if packaged container
  • ¾ cup mandarin orange segments packed in water or juice or fresh
  • ¼ cup shelled pistachio kernels coarsely chopped
Dressing:
  • 1 tablespoon olive oil
  • 1 tablespoon juice reserved from pomegranate or orange segments
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Greek yogurt
  • 1 tablespoon date syrup
  • 1/8 teaspoon salt
Instructions
  1. Add quinoa, spinach, pomegranate and orange segments (cut in half crosswise) into medium bowl.
  2. In small mason jar, shake together dressing ingredients until emulsified.
  3. Pour dressing over salad and gently stir.
  4. Before serving, stir in pistachios.
  5. Best eaten right after making to keep the texture of the lettuce and pistachios. But you can store leftovers in fridge for up to 3 days and it’s still good.
Recipe Notes

Festive Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce

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Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this Sugar-Free Loaf Cake paired with Cranberry Ginger Chia Sauce.

Crafted in the classic loaf pan size*, this delectable treat is tailored for intimate gatherings, serving up to 8 portions. The uncomplicated yet luscious sweet-tart topping is a swift stove-top blend of fresh cranberries, zesty ginger, and wholesome chia seeds that simmer together into a versatile topping – part syrup, part compote.

Watch this short tutorial!

Each serving of this delicious dessert, adorned with the inspired-by-the-season sauce, boasts a modest 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.

Beyond this reasonable nutrition profile, the versatility of the leftover cranberry ginger chia sauce is prolific. Add easy holiday flair to breakfast, brunch or desserts by drizzling it over waffles, ice cream, Greek yogurt parfaits, and more.

This Sugar-Free Loaf Cake with a sauce made from cranberries not only serves as a smart dessert choice but is also a simple yet scrumptious way to spread holiday cheer among friends and family. You could even wrap up a loaf in cellophane and add sauce to a mason jar and give as an edible holiday gift to share the joy of this guilt-free, lower carb holiday dessert.

This sugar free pound cake also freezes well.

*will also bake in three mini-loaf pans, reduce baking time to about 30-40 minutes, or until toothpick pull from center is clean

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5 from 4 votes
Excerpt Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar, 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.
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Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar,  214 calories, 13g of fat,13g of net carbs, and an impressive 85% daily value for vitamin D.

Course: Dessert
Keyword: cake, chirstmas, cranberry, holiday, sugar-free
Servings: 8 serving
Ingredients
Cake:
  • 8 oz unsalted butter room temperature
  • 2 cups granulated sugar substitute with 1:1 measuring equivalency I used Puyre Granulated Stevia Blend
  • 1/3 cup Eggland’s Best liquid egg whites from carton
  • 2 2/3 cups all-purpose flour or gluten-free baking blend
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract clear if you want cake whiter
  • 12 oz reduced-fat milk 1%, room temperature
Sauce:
  • 6 oz fresh cranberries rinsed
  • 1 cup 100% cranberry juice
  • ½ cup granulated sugar substitute with 1:1 measuring equivalency
  • 1 tbsp fresh-grated ginger
  • 2 tbsp white chia seeds
Instructions
  1. Preheat oven to 335ºF and 9” x 5” loaf pan with baking spray.
  2. Combine milk, oil & vanilla; set aside
  3. Combine flour, baking powder & salt; set aside
  4. In large bowl (or stand mixer), add butter and cream until smooth. Sprinkle in sugar substitute, mix together for several minutes until smooth.
  5. Drizzle in room temperature egg whites to butter mixture, mixing on low.
  6. Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.

  7. Add batter into prepared loaf and bake at 335º F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden ..

Sauce:

  1. While cake is baking, prepare sauce. Add cranberries, juice, ginger, chia seeds and sugar substitute to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.

Recipe Notes

Sugar-Free Strawberry Protein Cupcakes with Vanilla Ganache Icing

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I “heart” strawberries, cupcakes, licking icing out of the bowl and all sweet things. But, I also love sugar free dessert recipes and avoiding traditional sugar and adding more protein into my diet to support my active lifestyle and workout recovery. My recipe for Sugar-free Strawberry Protein Cupcakes (or “protein cakelettes” if you will!) satisfies my cravings and feels like a special gourmet treat (although so simple to make).

I love to use protein powder and alternative sweeteners to create healthier dessert options that will satisfy my sweet tooth yet not wreak havoc on my (mostly) healthy diet.

Clean Lean Protein Powder from Nuzest is my favorite! Save 15% with code FITFORK

These little cupcakes with strawberry protein powder are fun and easy to make – and enjoy in your healthy lifestyle without guilt! Each cupcake has approximately 125 calories, 8g protein, 6g fat and 5g net carb. Honestly, I’ve had a couple for breakfast today, and I’m standing by that as a smart choice!

SUGAR-FREE PROTEIN CUPCAKES & VARIATIONS

The cool thing about this protein powder cupcakes recipe is that it can be tweaked here and there to suit your preferences!

VARY the protein powder type: I used Nuzest strawberry protein powder (FITFORK is my 15% discount code). It’s a plant-based and easy to digest IMO, but you can also use a whey protein. I’m also thinking collagen powder would work too, but I haven’t tried that yet.

SAve 15% on Nuzest protein powder with code FITFORK

CHANGE the flavor: I have a fondness for recipes with strawberry protein powder, but you can also use vanilla, chocolate, birthday cake or whatever flavor you like! I used Strawberry Clean Lean Protein (plant-based) from Nuzest. Save 15% with code FITFORK.

SWAP the sweetener: I used erythritol, but any granulated sweetener that measures approximately 1-to-1 with regular table sugar will work. Look and stevia, monk fruit, xylitol, and blends. Coconut sugar will also work . . . or even traditional brown sugar or table sugar. No judgement.

LEVEL UP your baking vessel: Try a silicone cupcake mold like shown (3.5 oz. capacity), a standard muffin tin (also 3.5 oz), 4- to 5-oz ramekins, or even a 9” round cake pan.

SWITCH UP the icing: Instead of sugar-free vanilla chips, use any type of baking chip such as dark chocolate, milk chocolate, peanut butter, etc. All will work well to make a ganache-style icing.

ADD ON any type of topping: While the vanilla strawberry ganache icing is still warm, any type of small topping décor will adhere well – a different crushed dehydrated fruit options, chopped nuts, sprinkles, coconut shreds are all other yummy ideas!

Silicone molds make this protein cupcake feel fancy, but standard muffin tins or ramekins work too!

Note: This post contains affiliate links.

5 from 6 votes
A pretty in pink dessert that is low carb and packed with protein – and it tastes fabulous too! Recipe is super versatile to accommodate the protein powder of your choice, flavor profile, and a variety of sprinkles on top – You do You! 125 cal each, 8g protein, 5g net carb and 6g fat! A no guilt treat for your gal-pal gathering – or an anytime protein snack.
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Sugar-Free Strawberry Protein Cupcakes with White Ganache Icing
Cook Time
20 mins
Total Time
25 mins
 

A pretty in pink dessert that is low carb and packed withprotein – and it tastes fabulous too! Recipe is super versatile to accommodate theprotein powder of your choice, flavor profile, and a variety of sprinkles ontop – You do You!  125 cal each, 8g protein,5g net carb and 6g fat! A no guilt treat for your gal-pal gathering – or ananytime protein snack.

Course: Dessert, Snack
Keyword: cake, cupcake, protein powder, strawberry
Servings: 8 servings
Calories: 125 kcal
Ingredients
  • ⅔ cup strawberry or vanilla protein powder I used Nuzest Plant-based
  • ⅓ cup low-carb sweetener like erythritol or xylitol (or another approx. 1:1 cup sugar sub equlivalent)
  • ½ cup coconut flour
  • ⅓ cup gluten-free baking blend flour
  • 2 tsp baking powder
  • 2 large eggs
  • 1 1/2 cups milk of choice
  • ¼ cup sugar-free white chocolate or vanilla baking chips
  • 3 tbsp heavy cream
  • optional 2 tbsp powdered dehydrated strawberries (if you want the icing to be pink)
Instructions
  1. Preheat oven to 350F.
  2. In medium bowl, toss together all dry ingredients including protein powder, sweetener, coconut flour, gluten-free flour, and baking powder.
  3. In glass liquid measuring cup, whisk two eggs into milk and pour over dry ingredients. Stir into combined well.
  4. Place a generous ¼ cup spoonful of batter into cooking vessel that has been coated with cooking spray or paper liners. This could be a silicone mold (doesn’t need spray), a standard muffin tin, a 5 to 6 ounce ramekin or even an 9” cake pan (cooking time will be a bit longer for cake).
  5. Bake for 20 to 25 minutes or until top lightly browning and toothpick inserted into center pulls clean (not gooey). For a 9” cake pan, ad 5 to 7 more minutes and test for doneness the same way.
  6. Remove from oven and let cool for 5 to 10 minutes. With a rolling pin, crush up dehydrated strawberries (if using them to make icing pink) in a small zip baggie.
  7. Make white ganache icing by adding white chocolate or vanilla baking chips and cream to small, microwave-safe bowl and microwaving in 20-30 second increments, stirring between each until smooth.
  8. Next, stir in crushed dehydrated strawberries (if using them) into vanilla ganache icing. Use a spoon to drizzle over each cupcake and use back of spoon to spread around. Sprinkle with more dehydrated strawberries or any other decorative topping of your choice.
Recipe Notes

Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble

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Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble topping is a scrumptiously seasonal dish for upcoming holiday breakfasts and brunches.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch

Throw it together the night before you plan to serve and keep this make-ahead breakfast casserole in the fridge until ready to bake and serve. This takes so much stress out of a busy morning when hosting guests or just otherwise have a lot on your proverbial plate.

Pumpkin spice everything is LIFE this time of year, and using a pumpkin pie spice blend and already pureed pumpkin from a can minimizes the steps and adds convenience to putting together a holiday brunch recipes. A Wildgrain subscription box is another way to simplify and add convenience to your holiday entertaining and recipe plans.

Artisan bread, pastas and pastries in the the Wildgrain subscription box, save $10 with code THEFITFORK at http://bit.ly/Wildgrain

 Wildgrain is a delicious bread subscription box that also delivers artisanal pastas, pastries all kinds of breads (made with clean, nutritious ingredients) to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite! I love to cook, but baking from scratch is a whole ‘nutha skill set and patience level, so I’m happy to let Wildgrain come to my rescue this holiday season when there is already more than enough “to-dos” on my list!

Save $10 on artisan bread, pastas and pastries Use code: THEFITFORK http://bit.ly/Wildgrain

For this pumpkin breakfast casserole, I used the plain sourdough loaf in my box. Wildgrain bakers start with wild yeast to made the sourdough starter which takes days from start to finish and provides nutrients such as fiber-rich bran, proteins, probiotics, and vitamin-rich germ. The exterior of this loaf bakes up fabulously crusty and audibly crunchy while the interior is soft and tender with that old-school sourdough zip. So good! 

When making a French toast casserole, it typically usually turns out best with bread a tad on the stale side so that it better soaks up the milk-egg mixture like a sponge.

With a fresh-baked loaf, the easy work around is to cut up in bite-sized cubes and leave on the counter uncovered for a couple hours.

Check out the No-Cook Tomato Artichoke Pasta made using one of Wildgrain’s hand-cut pastas! This was a quick and simple summer-inspired dish I created but would also be great for the holiday season, to bring to a party or serve at home on one of those busy nights when everything’s happening at once.

Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
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Let me know what you think about this pumpkin spice breakfast casserole and don’t forget to check out Wilgrain. Use code THEFITFORK to save $10 on your first box (AND, if you sign up now, they will treat you to a free 4-pack of croissants with each and every box you have delivered for life – and these croissants ARE AMAZING, we were fighting over the last one at my house!!!)

5 from 3 votes
Treat your holiday crowd this delicious pumpkin spice breakfast bake inspired by French toast! A crusty loaf of sourdough soaks up all the goodness and a pecan-oat streusel like topping adds extra yum and then some! Make it ahead, stick in fridge overnight and bake in the morning for brunch
Print
Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble Topping
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

Treatyour holiday crowd this delicious pumpkin spice breakfast bake inspired byFrench toast! A crusty loaf of sourdough soaks up all the goodness and apecan-oat streusel like topping adds extra yum and then some! Make it ahead,stick in fridge overnight and bake in the morning for brunch

Course: Breakfast, brunch
Keyword: entertaining, fall, holiday, make ahead
Servings: 8 servings
Ingredients
  • 1 16- ounce loaf sourdough bread I used plain sourdough loaf from Wilgrain
  • 6 large eggs
  • 2 1/4 cups whole milk
  • 2 teaspoons pure vanilla
  • 1 cup pumpkin puree from can
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
CRUMB TOPPING
  • 1/3 cup packed light brown sugar
  • 1/3 cup rolled oats
  • 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons butter cold
  • 3/4 cup roughly chopped pecans*
  • Optional topping ideas: maple syrup caramel sauce, or powdered sugar drizzle
Instructions
  1. Cut or tear loaf into approximate 1” cubes. Stale bread soaks up the egg mixture better, so if loaf is fresh-baked, let the bread cubes sit on counter uncovered for a few hours.
  2. Spray a 10”-diameter oven-proof skillet or 9”×13” inch baking dish with nonstick cooking spray.
  3. Add bread cubes to skillet or dish.
  4. In large bowl, whisk eggs, milk, vanilla, pumpkin, brown sugar, and pumpkin pie spice together. Pour mixture evenly over bread.
  5. Cover skillet and chill in fridge for 2 hours or more (even overnight) so that bread absorbs as much of the egg-pumpkin mixture as possible.
  6. Prepare topping by tossing brown sugar, oats, and pumpkin pie spice. Cut cold butter in little cubes and, using a fork or pastry cutter, mash around until mixture is coarsely combined and crumbly. Do not add topping until ready to bake (also keep in fridge until ready).
  7. Preheat oven to 350°F.
  8. Sprinkle pecan-oat crumb topping evenly over casserole and bake uncovered for 20 minutes. Then, cover skillet with aluminum foil and bake for an additional 25 minutes or until center appears set. Total bake time is about 45 minutes.
  9. Remove from oven and let cool for 5 minutes. If desired, drizzle with a sauce such as maple syrup, caramel sauce, or a simple powdered sugar-milk drizzle.