Easy Maple Pumpkin Oatmeal

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

1

Description

Sun butter and pumpkin are added to piping hot oats for a super silky, rich fall breakfast that’s made for one in 10 minutes.

Ingredients

• ½ cups Rolled Oats (not Quick; Gluten-free If Needed)
• ½ cups Non-dairy Milk, Such As Almond
• ½ cups Water
• 1 pinch Sea Salt
• 1 Tablespoon Sun Butter (up To Double This Amount, If You Prefer)
• ¼ cups Canned Pumpkin Puree
• 1 teaspoon Pure Maple Syrup
• ¼ teaspoons Ground Cinnamon
• 2 Tablespoons Chopped Pecans (or Walnuts)
• ½ whole Banana, Peeled And Sliced

• ½ cups Rolled Oats (not Quick; Gluten-free If Needed)
• ½ cups Non-dairy Milk, Such As Almond
• ½ cups Water
• 1 pinch Sea Salt
• 1 Tablespoon Sun Butter (up To Double This Amount, If You Prefer)
• ¼ cups Canned Pumpkin Puree
• 1 teaspoon Pure Maple Syrup
• ¼ teaspoons Ground Cinnamon
• 2 Tablespoons Chopped Pecans (or Walnuts)
• ½ whole Banana, Peeled And Sliced

Preparation

In a small saucepan, combine oats, milk, water, and salt. Bring to a boil, then reduce heat and simmer uncovered until thickened, about 5 minutes. When cooked, remove from heat and stir in sun butter and pumpkin puree right away so they melt into the oats. Mix in or top with remaining ingredients. See the blog post link for more topping and garnish ideas.