Fall is in the air and this is a great way to use leftover pumpkin.
2 cups gluten-free rolled oats (not quick oats)
1/4 cup pumpkin puree
1 3/4 cup milk or milk alternative (I use coconut milk)
1 teaspoon All-Spice
1/4 teaspoon Cinnamon
1-2 tablespoons pure maple syrup
1/4 cup nut or seed butter (optional)
Preheat oven to 375 degrees.
Add oats to an 8x8 baking dish.
In another bowl, mix milk/milk alternative together with pumpkin, All-Spice and maple syrup (and nut or seed butter if using), and blend together.
Pour over oats and gently stir to incorporate oats in the liquid.
Sprinkle top with the cinnamon.
Bake for 30 minutes or until liquid has been absorbed and warmed through.
This recipe can also be made in a slow cooker overnight on the warm setting (4-6) hours.