Wednesday, January 4, 2012
1 1/2 c. rolled oats
3 c. almond milk (vanilla or original)
1 15oz. can of 100% pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract (or almond if you prefer)
Bring almond milk to a gentle simmer. Whisk in the pumpkin puree until smooth. Add in the oats and cook 5-8 minutes or until done. Add the cinnamon, pumpkin pie spice and vanilla into the oats. Top with nuts and a teaspoon of maple syrup. Enjoy!