Pumpkin Maple-Pecan Oatmeal | PLANT-BASED
Ingredients
- 1 cup Rolled Oats, Gluten-Free
- ¼ tsp Sea Salt
- 2 tbsp Flax Seeds
- 1½ cups Vanilla Almond Milk, Unsweetened
- ½ cup Pumpkin Puree, Unsweetened & No Additives
- 2 tbsp Almond Butter, Unsweetened
- 1 tsp Vanilla Extract
- 1½ tsp Pumpkin Pie Spice
- 2 tbsp No-Sugar Maple Syrup
- 2-3 Medjool Dates, Chopped
Toppings
- Non-Dairy Yogurt
- Banana Slices
- Chopped Pecans
Instructions
- In a medium saucepan, bring Almond Milk to a light boil. Stir in Oats & Flax Seed.
- Reduce heat and continue stirring until Oats are tender but not mushy. Usually 3-5 minutes.
- Remove from heat. Stir in Vanilla, Pumpkin Puree, Pumpkin Pie Spice, Maple Syrup, Almond Butter & Chopped Dates until all incorporated and heated through.
- Plate! Divide equally between 2 bowls & top with a dollop of plain Coconut Milk (or any non-dairy) Yogurt, Banana Slices and Chopped Pecans. Add a little more Almond Milk if you like.
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