Breakfast this morning is giving me hope that today will be full of good surprises. This recipe is thanks to a random leftover can of pumpkin pie filling! And it's a total keeper. So easy and so tasty that Cliff had seconds (a rare, wonderful compliment).
- One can organic pumpkin pie filling (the kind that is already spiced)
- 2 cups almond milk (unsweetened and homemade is best)
- 2 cups water
- 1/4 tsp salt
- 2 cups oats
- Boil pumpkin, water, almond milk and salt on stove then add oats and turn down heat until oats are soft
- That's it, so simple!
- Top with more spices, seeds or nuts and serve alone or add almond milk for a warm porridge