Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup old fashioned oats 1/2 cup pumpkin puree 1 teaspoon pumpkin pie spice (or cinnamon) 1/4 cup plant milk (I used oat milk) 1 1/2 cups water pinch of salt To serve 1 – 2 tablespoons pure maple syrup 1 – 2 tablespoons non-dairy milk (I used oat milk), optional 1/4 – 1/2 cup pecans, optional

Preparation

• Instructions Stovetop: In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 – 4 minutes. Remove from heat and let stand for 2 to 3 minutes. Microwave: Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving. Instant Pot: Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 – 20 minutes. Slow Cooker (double recipe unless using a 3 qt.): Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours. Serve: Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk. Serves 2 Store: Leftover oatmeal can be stored in the refrigerator for 5 – 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 – 3 months. Let thaw in the refrigerator before reheating.