Ingredients:

  • 1/2 cup (45g) old-fashioned rolled oats
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (60g) pure pumpkin puree
  • 1 tbsp (15ml) pure maple syrup
  • 1/4 tsp (1ml) pure vanilla extract
  • 1 pinch (0.5g) sea salt
  • 1/2 tsp (1g) pumpkin pie spice
  • 1 tsp (5g) ground flaxseeds

Instructions:

  1. Combine the almond milk, pumpkin puree, maple syrup, and pumpkin pie spice in the saucepan. Whisk vigorously until the pumpkin is fully incorporated and the liquid is a uniform, burnt-orange hue.
  2. Stir in the rolled oats and salt. Turn the heat to medium and bring the mixture to a gentle simmer.
  3. Reduce heat to low, stirring occasionally. Cook for 5–8 minutes, or until the oats have absorbed most of the liquid and the texture is thick and glossy.
  4. Remove the pan from the heat. Stir in the vanilla extract and flaxseeds.
  5. Let the oatmeal sit covered for 2 minutes to allow the residual heat to finish softening the grains for a velvety mouthfeel.