By Toni Okamoto
- 1/2 (14-ounce) can pumpkin puree
- 2 cups unsweetened almond milk
- 1/4 cup raisins
- 1/8 teaspoon salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup oatmeal
- 1/4 cup pumpkin seeds
- maple syrup, to taste
In large saucepan over high heat, combine the pumpkin puree, almond milk, raisins, salt, and pumpkin pie spice. Bring to a boil.
Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
Once the oatmeal is cooked, serve with maple syrup and pumpkin seeds to sprinkle on top.