Gingerbread Oats
Ingredients
- 61 grams Oats rolled
- 356 milliliters Water
- 60 milliliters Unsweetened Almond Milk
- 850 milligrams Pumpkin Pie Spice
- 237 milligrams Ground Allspice
- 2 milliliters Vanilla Extract
- 7 milliliters Blackstrap Molasses
- 16 grams Cashew Butter
- 25 grams Pecans roughly chopped
Instructions
- 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 molasses and stir. Cook for an additional 2 to 3 minutes, until cooked through.
- Add the oats to a bowl, top with cashew butter and pecans. Enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to three days. Reheat or eat cold.
Nut-Free
Use oat milk or coconut milk instead of almond milk. Use sunflower or pumpkin seeds instead of pecans. Use sunflower seed butter instead of cashew butter.
No Molasses
Use maple syrup instead.
Additional Toppings
Add chia seeds to the oats while cooking.
No Pumpkin Spice Mix
Use a mix of cinnamon, ginger, nutmeg, and cloves.
Refrigerate in an airtight container for up to three days. Reheat or eat cold.
Nut-Free
Use oat milk or coconut milk instead of almond milk. Use sunflower or pumpkin seeds instead of pecans. Use sunflower seed butter instead of cashew butter.
No Molasses
Use maple syrup instead.
Additional Toppings
Add chia seeds to the oats while cooking.
No Pumpkin Spice Mix
Use a mix of cinnamon, ginger, nutmeg, and cloves.
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