Servings: Serves 1 - easily made vegan and gluten-free

1/2 cup rolled oats ½ cup rolled oats
1/2 cup water – or coconut milk, almond milk, or other ½ cup water - or coconut milk, almond milk, or other
3-4 TBSP pumpkin puree 3 to 4 TBSP pumpkin puree
1/2 tsp. cinnamon ½ tsp. cinnamon
1/8th tsp. nutmeg ⅛th tsp. nutmeg
1/8th tsp. ginger ⅛th tsp. ginger
small pinch of cloves small pinch of cloves
small pinch of salt small pinch of salt
maple syrup or brown sugar, to taste maple syrup or brown sugar, to taste
chopped pecans, walnuts, or shredded coconut, to taste chopped pecans, walnuts, or shredded coconut, to taste
whipped coconut cream, to taste (because sometimes I like my breakfast parfait-style)* whipped coconut cream, to taste (because sometimes I like my breakfast parfait-style)*

In a small jar, or a bowl, combine all ingredients. Top with nuts if desired. I got all fancy and topped mine with coconut whipped cream and a dash of nutmeg, but I’ll leave that one up to you. Put a lid on the jar, or place a small plate over your bowl, and refrigerate overnight. In the morning, viola! Instant breakfast.

To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the ‘skim’ milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. I mixed in a little extra pumpkin puree to mine, but this is optional.  To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the ‘skim’ milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. I mixed in a little extra pumpkin puree to mine, but this is optional.