About the Recipe
Ingredients
1/2 cup (40g) rolled oats
1 cup (240ml) unsweetened almond milk
1/3 cup (80g) pumpkin puree
1/2 tsp pumpkin pie spice
1 tbsp pure maple syrup or honey (optional, adjust to taste)
Pinch of sea salt
2 tbsp chopped pecans (plus a few whole pecans for garnish)
Extra almond milk for serving
Preparation
Direction
In a small saucepan, combine the rolled oats, almond milk, pumpkin puree, pumpkin pie spice, sweetener (if using), and salt. Stir to combine.
Bring to a gentle boil over medium heat, then reduce to low and simmer for 5–6 minutes, stirring occasionally, until the oats are creamy and tender.
Stir in half of the chopped pecans during the last minute of cooking for a warm, toasty crunch.
Pour into a bowl, drizzle with extra almond milk, sprinkle with the remaining pecans, and top with a dusting of pumpkin spice if desired.
TOP TIP: For extra richness, stir in 1–2 teaspoons of almond butter before serving — it makes the oatmeal creamier and adds healthy fats to keep you full longer.
Nutrition | |||
Cal | 380 | ||
Protein | 9.1g | ||
Fat | 16g |