Tastes like Thanksgiving in each bite!
- 1 (14 oz.) can Pumpkin Puree
- 2 c. Water
- 2 c. Cashew Milk (or other type of milk/additional water)
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Salt
- 3/4 tsp. Pumpkin Pie Spice (or 1/2 tsp. cinnamon + 1/8 tsp. nutmeg + 1/8 tsp. ground cloves)
- 1/4 c. Cranberries (dried)
- 2 c. Oats (quick cooking; not instant)
- 1/8 c. Pumpkin Seeds (Pepitas) (toasted)
- 1 c. Pecans
- 1/4 c. Brown Sugar
- 2 tbsp. Water
- 1 tbsp. Butter (unsalted)*
- Honey, Maple Syrup, or Brown Sugar (for serving)**
- Heavy Cream (for serving)**
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Mix the pumpkin puree, water, cashew milk, vanilla extract, salt, and pumpkin pie spice in a medium saucepan until boiling. Lower the heat to a simmer and add the dried cranberries. Slowly pour the oats into the saucepan mixture and stir until well-combined. Keep at a low simmer for about 12-13 minutes, or until oats are cooked through.
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While the oats are cooking, toast the pumpkin seeds in a dry pan. Once these are ready, set aside and toast the pecans in the dry pan. Lower the heat and add the brown sugar and water. Continue cooking on low and stirring continually until the brown sugar is sticky and becomes a glazed coating on the pecans.
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Serve the oatmeal with your choice of toppings (brown sugar, honey, maple syrup, toasted pumpkin seeds, glazed pecans).
* Can omit
** Optional