Ingredients
- 1 1/4 cups unsweetened vanilla almond milk
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon pumpkin pie spice
- Pinch of sea salt
- 1 cup canned pumpkin purée
- 6 tablespoons vanilla protein powder of choice
- 2 teaspoons maple syrup
- 1 1/2 teaspoons natural butter extract
- Pecans for garnish
Instructions
- Combine the almond milk, oats, pumpkin pie spice, and salt in a medium pan on high heat and bring to a boil. Boil for 1 minute, stirring frequently.
- Reduce the heat to medium and cook, stirring frequently, until the mixture is thick, creamy, and the oats soft, about 4-5 minutes.
- Remove from the heat and stir in all the other ingredients, except the pecans.
- Top with pecans and serve.