Pumpkin Oatmeal

Pumpkin Oatmeal

  • 2 cups rolled oats
  • 1 15 oz. can pumpkin puree
  • 2 cups unsweetened vanilla almond milk
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • pecans, crumbled
  • maple syrup

In a saucepan, add water to rolled oats (enough to cover) and bring to a boil. Cook, stirring frequently, until water is absorbed, about a minute. Stir in the milk, pumpkin puree, and spices. Remove from heat once it is warm. Top each serving with pecans and maple syrup.

Adapted from Chocolate-Covered Katie’s Pumpkin Bread in a Bowl

Advertisements