Warm Gingerbread Oatmeal

Servings: 3 Prep time: 5 min Cooking time: 10 min

Ingredients

• 2 1/4 cups Oats (rolled)

• 4 1/2 cups Water

• 3/4 cup Unsweetened Almond Milk

• 1 1/2 tsps Pumpkin Pie Spice

• 1 1/2 tsps Vanilla Extract

• 1 1/2 tbsps Maple Syrup

• 3 Tbsps Cashew Butter

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.

2. Then add the almond milk, pumpkin pie spice, allspice, vanilla, and maple syrup and stir. Cook for an additional 2 to 3 minutes, until cooked through.

3. Portion out the oats and top with 1 Tbsp cashew butter each. Enjoy!

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Notes:

• Leftovers: Refrigerate in an airtight container for up to three days. Reheat or eat cold.

• No Pumpkin Spice Mix: Use a mix of cinnamon, ginger, nutmeg, and cloves.

• No Cashew Butter: Substitute almond butter or sunflower butter.

• No Maple Syrup: Use molasses instead.

• Nut-Free: Use oat milk or coconut milk instead of almond milk. Use sunflower seed butter instead of cashew butter.

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