Discover your new must-have oatmeal recipe! When the temperatures drop and you need a hot and hearty breakfast, this pumpkin pie oatmeal recipe is what you need.
- ¼ cups pecan nuts
- 2 cups Water
- 1 cup Vanilla Almond Milk
- ¼ teaspoons Sea salt
- 4 tablespoons Pumpkin puree (not pie mix)
- 1-½ tsp Pumpkin Pie Spice
- 2 tablespoons Sugar
- ½ teaspoon Vanilla
- 1 cup Quick Cook Steel Cut Oats
- 2 tablespoons Maple syrup, for serving
Preheat the oven to 350°F.
Toast the pecans in the oven for 5 to 6 minutes. Remove cookie sheet to cool and stop baking.
Add water, almond milk, salt and pumpkin pie spice blend to a medium saucepan. Bring to a boil then reduce to medium heat. Whisk together the pumpkin, pumpkin pie spice, sugar and vanilla, then immediately add the rolled oats. Stir well to break up lumps.
Reduce heat to medium-low. Simmer uncovered, about 5 minutes, stirring occasionally. The oatmeal will begin to thicken.
Just before removing the oats from the heat, stir in all but 2 teaspoons of the toasted pecans.
Ladle into bowls and top with remaining toasted pecans and maple syrup.