Pumpkin Oatmeal

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). 


Serves 2-3



  • 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