Directions

1. Place a small pot over a medium-high heat, add the oats, pumpkin puree, pumpkin spice, oat milk, water and salt, and stir to combine. Bring to a boil, then reduce the heat to low and simmer gently for 3-4 minutes. Remove the pot from the heat and set it aside to stand for 2-3 minutes.

2. Divide the oatmeal between 2 serving bowls, top with pecans and a drizzle of maple syrup, and serve. Store leftovers in an airtight container in the refrigerator for 5-6 days.

NOTE: If you can’t find pumpkin spice in your local store make your own at home using the quantities below:

Homemade pumpkin spice blend:

1 tsp. ground cinnamon

1/4 tsp. ground ginger

⅛ tsp. ground cloves