AuthorElle LivingstonCategoryBreakfastDifficultyBeginner
¾ cup Oats (rolled)
1 ½ cups Water
¼ cup Unsweetened Almond Milk
½ tsp Pumpkin Pie Spice
⅛ tsp Ground Allspice
½ tsp Vanilla Extract
1 ½ tsp Blackstrap Molasses
1 tbsp Cashew Butter
¼ cup Pecans (roughly chopped)
1
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.
2
Add the oats to a bowl, top with cashew butter and pecans. Enjoy!
Ingredients
¾ cup Oats (rolled)
1 ½ cups Water
¼ cup Unsweetened Almond Milk
½ tsp Pumpkin Pie Spice
⅛ tsp Ground Allspice
½ tsp Vanilla Extract
1 ½ tsp Blackstrap Molasses
1 tbsp Cashew Butter
¼ cup Pecans (roughly chopped)
Directions
1
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.
2
Add the oats to a bowl, top with cashew butter and pecans. Enjoy!
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