Ingredients:

  • 1 cup rolled oats (90g)
  • 2 cups milk (or dairy-free alternative) (480ml)
  • 1/2 cup pumpkin purée (120g)
  • 2 tbsp maple syrup (30ml)
  • 1 tsp cinnamon (2g)
  • 1/2 tsp nutmeg (1g)
  • Pinch of salt
  • 1/4 cup pecans, chopped (30g)
  • 1 tbsp unsalted butter or coconut oil (14g)
  • 1 tbsp additional maple syrup (15ml)

Instructions:

  1. In a medium saucepan, combine rolled oats, milk, pumpkin purée, maple syrup, cinnamon, nutmeg, and salt.
  2. Bring to a gentle simmer over medium heat, stirring occasionally.
  3. Reduce heat to low and cook for 5-7 minutes until oats are tender and mixture is creamy.
  4. In a skillet over medium heat, melt butter (or oil) and add chopped pecans.
  5. Sauté for 2-3 minutes until the pecans are fragrant and lightly toasted. Drizzle with maple syrup and stir to coat.
  6. Divide oatmeal between serving bowls and top with the maple pecan mixture.
  7. Optional: Drizzle with extra maple syrup or sprinkle with additional cinnamon before serving.