Pumpkin Pie Oats

As September progresses, it's gradually getting colder, the trees are changing colour and different kinds of pumpkins are starting to pop up here and there in the grocery stores. My favourite winter squash is the butternut squash; sweet, creamy and incredibly versatile! I promise to share my best pumpkin soup recipe with you in the future, but for now these pumpkin pie oats will have to do. They're well worth a try!

Pumpkin Pie Oats

1/2 cup oats

1 cup almond milk

1 tsp pumpkin pie spice

3 tbsp puréed pumpkin or butternut squash

3-4 small dates, mashed or chopped or 1 tbsp liquid sweetener of choice

A pinch of salt

How to:
1. Add oats, almond milk and a dash of salt to a small saucepan and bring to the boil. 
2. Let simmer on a low heat for a few minutes until it has thickened up a bit. 
3. Add the pumpkin pie spice, pumpkin purée and dates and stir until they have been well incorporated. 
4. Cook for a few more minutes or until you've reached your desired consistency. pour the porridge into a bowl and top with yummy fruit, nuts or nut butter!

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