Yield 1 Serving
A great breakfast on a cold morning!
3/4 cup Oats (rolled)
1 1/2 cups Water
1/4 cup Unsweetened Almond Milk
1/2 tsp Pumpkin Pie Spice
1/8 tsp Ground Allspice
1/2 tsp Vanilla Extract
1 1/2 tsps Blackstrap Molasses
1 tbsp Cashew Butter
1/4 cup Pecans (roughly chopped)
- Add the oats and water to a small pot. Bring to a gentle boil over medium heat and cook for 4 to 5 minutes. Then add the almond milk, pumpkin pie spice, allspice, vanilla, and molasses and stir. Cook for an additional 2 to 3 minutes, until cooked through.
- Add the oats to a bowl, top with cashew butter and pecans. Enjoy!
Refrigerate in an airtight container for up to three days. Reheat or eat cold.
Use oat milk or coconut milk instead of almond milk. Use sunflower or pumpkin seeds instead of pecans. Use sunflower seed butter instead of cashew butter.
Use maple syrup instead.
Add chia seeds to the oats while cooking.
No Pumpkin Spice Mix
Use a mix of cinnamon, ginger, nutmeg, and cloves.