Ingredients:
1/3 cup rolled oats
1 cup almond milk (or regular milk)
1/2 tsp. vanilla extract
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 Tbsp. chia seeds (optional)
Pinch of salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or instead use 1/4 tsp. ginger and 1/8 tsp. nutmeg)
Toppings:
1-2 Tbsp. chopped pecans
1 Tbsp. almond milk
1 Tbsp. pure maple syrup
Pinch of cinnamon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM-trMH_oK16FJ7t7yjc5LEc-sOfNGZmXo0Fnl7geVX8SEAxpl6CXxQ4jY5N6ON1tbKSTgw1Ccvp8re86e-EMK8Ae6c6V53Rl_WCk-UoCn8GIll-ls5KARJU_yyuUQk-uE6JFFxeeAP8Pp/s320/100_8207.JPG)
1/3 cup rolled oats
1 cup almond milk (or regular milk)
1/2 tsp. vanilla extract
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/2 Tbsp. chia seeds (optional)
Pinch of salt
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice (or instead use 1/4 tsp. ginger and 1/8 tsp. nutmeg)
Toppings:
1-2 Tbsp. chopped pecans
1 Tbsp. almond milk
1 Tbsp. pure maple syrup
Pinch of cinnamon
- Directions:
- In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin and chia seeds.
- Heat over low-medium for about 5-7 minutes, stirring frequently. Now add in the spices and vanilla and heat for another 5-7 minutes, stirring frequently.
- Pour into a bowl and add toppings. Serves 1.
*Recipe from Oh She Glows
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