Autumn Pumpkin Oatmeal
Gluten-free, nut-free, soy-free
- 1 cup rolled oats (can be gluten-free)
- 2 cups non-dairy milk or water
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- A pinch of salt
- 2 tbsp pure maple syrup
- Toppings of choice: I recommend pumpkin seed butter, nuts/seeds, cinnamon, and banana slices
Heat nondairy milk or water in a small saucepan and bring to a boil. Add oats and reduce heat to a medium-low simmer.
Stir in pumpkin and spices, and continue to cook for about 10 minutes, until most liquid has been absorbed and the oats are nice and creamy.
Remove from heat and stir in maple syrup.
Pour into cozy bowls, top with pumpkin seed butter and/or your favorite toppings, and enjoy!