Vegan, Gluten-free, and only takes 5 minutes to whip together while you allow the refrigerator do the rest overnight. This recipe boasts of it’s creaminess, thickness from the thickly cut oats used, and generous Fall flavors which reminds you of the traditional pumpkin spice latte.

Ingredients

• 1 cup Rolled oats, gluten-free (I use Bob’s Red Mill)

• 1/4 cup pumpkin puree (From the can, NOT pumpkin pie filling!)

• 1 cup Almond milk (I use Califia Farms)

• 2 Tbsps Agave (See Notes!)

• 1-2 tsps vanilla extract

• 1 Tbsp flaxseed meal

• 1 Tbsp pumpkin pie spice (For Homemade version, See Notes!)

Directions

1. In a medium saucepan on medium-high heat, add the milk and bring to a boil for 1-2 minutes. Remove the milk from heat and add stir in pumpkin puree and spices, whisking until well combined. Let cool.

2. Add all ingredients (including pumpkin mixture form saucepan) to a medium bowl, stirring until well combined.

3. Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).

4. To serve (hot or cold), add oatmeal to individual bowls or jars and top with CocoWhip and chopped pecans.

5. Bon Appetit!