Servings: 3 Prep time: 5 min Cooking time: 10 min
Ingredients
2 1/4 cups Oats (rolled)
4 1/2 cups Water
3/4 cup Unsweetened Almond Milk
1 1/2 tsps Pumpkin Pie Spice
1 1/2 tsps Vanilla Extract
1 1/2 tbsps Maple Syrup
3 Tbsps Cashew Butter
Directions
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 maple syrup and stir. Cook for an additional 2 to 3 minutes, until cooked through.
Portion out the oats and top with 1 Tbsp cashew butter each. Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days. Reheat or eat cold.
No Pumpkin Spice Mix: Use a mix of cinnamon, ginger, nutmeg, and cloves.
No Cashew Butter: Substitute almond butter or sunflower butter.
No Maple Syrup: Use molasses instead.
Nut-Free: Use oat milk or coconut milk instead of almond milk. Use sunflower seed butter instead of cashew butter.
