Pumpkin Pie Oatmeal

• 1/4 cups Pecans
• 2 cups Water
• 1 cup Vanilla Almond Milk
• 1/4 teaspoons Sea Salt
• 4 Tablespoons Pumpkin Puree (not Pie Mix)
• 1-1/2 teaspoon Pumpkin Pie Spice
• 2 Tablespoons Sugar
• 1/2 teaspoons Vanilla
• 1 cup Quick Cooking Steel Cut Oats
• 2 Tablespoons Maple Syrup, To Serve

1. Preheat oven to 350u0b0F.
2. Toast pecans in the oven for 5-6 minutes. Move off cookie sheet to cool and stop further cooking.
3. Add water, almond milk, salt and Pumpkin Pie Spice Mix to a medium saucepan. Bring to a boil then reduce to medium heat. Whisk in pumpkin, pumpkin pie spice, sugar and vanilla, then immediately add oats. Stir well to break up any lumps.
4. Reduce heat to medium low. Simmer uncovered, for about 5 minutes, stirring occasionally. The oatmeal will start to thicken.
5. Right before you remove the oatmeal from the stove, stir in all but 2 teaspoons of the toasted pecans.
6. Spoon into bowls and garnish with remaining toasted pecans and maple syrup.

ubc, water, vanilla almond milk, ubc, pumpkin puree, pie spice, sugar, vanilla, oats, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/pumpkin-pie-oatmeal-6/ (may not work)