| 11 | 25 | 347 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 8 |
| 1 1/2 cup | Almond milk, unsweetened (can use brand of choice) |
| 1 1/2 cup | Water |
| 2 1/2 cup | Oats, dry |
| 1 can (15oz) | Pumpkin purée, canned (not pumpkin pie filling) |
| 1/2 cup | Pecans (coarsely chopped) |
| 1/2 cup packed | Brown sugar |
| 1 1/2 tsp | Pumpkin pie spice |
| 1 tsp | Cinnamon |
| 1 tsp | Vanilla extract, pure |
| 1/2 tsp | Salt |
| 3/4 cup | Cranberries, dried |
1. Bring the milk and water to a boil in a medium/large saucepan. Reduce the heat to low. Add the oats and then stir in all other ingredients except cranberries.
2. Continue cooking for 5-10 minutes until oats are done and oatmeal is thickened to your liking.
3. Sprinkle cranberries on top and serve!
Oats
are high in soluble fiber which helps to slow down the absorption of glucose into the bloodstream, thereby decreasing sugar spikes!
| Fruit | 0.4 |
| Grain | 2.4 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.2 |
| Vegetables | 0.8 |
