Pumpkin Oatmeal with Cashews
Packed with key nutrients like fiber, plant protein and heart-healthy fats, this oatmeal is a great way to start your day. This recipes is great the next day or can be frozen for longer storage, so make a double batch and enjoy!
SERVES: 4 PREP TIME: 10 minutes
Savory, wholesome, nourishing and delicious
Pumpkin oatmeal is like eating dessert for breakfast (without the extra fat and sugar)
Ingredients
1 cup uncooked, quick cooking oats (look for gluten-free)
2 cups nut milk (unsweetened almond, coconut, flaxseed, oat or hemp
3/4 cup canned pumpkin puree
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1 Tablespoon brown sugar or brown sugar blend (more to taste)
1/2 cup cashews, roasted (optional)
Instructions
Mix all the ingredients in a medium saucepan and cook over medium heat for 3-4 minute. Stir oatmeal constantly to prevent sticking. Be careful as it will bubble and pop and can burn.
Serve with extra milk or nut
Refrigerate oatmeal for up to 4 days or freeze for up to 4 months. Add additional milk to thin before serving.
Tip: Leftover pumpkin puree can be frozen for later use.