Fall Oatmeal Bowl
Cookie Dough for Breakfast
1 cup rolled oats
1 cup non-dairy milk
1 cup water
¼ cup pumpkin puree
1 tbsp maple syrup
1 teaspoon pumpkin spice
1 apple, sliced
P.S. Snacks Snickerdoodle Cookie Dough
Add the non-dairy milk and water to a small saucepan and bring the liquids to a boil.
Reduce the heat to low and add the oats.
Cook for about 5 minutes until the oats thicken and absorb all the liquid, stirring frequently.
Stir in the pumpkin puree, maple syrup and pumpkin spice, then turn off the stove and remove the saucepan from the heat.
Divide the oats evenly in two bowls (or store leftovers in an air-tight container in the refrigerator) and serve with Cookie Dough, apple slices and pecans.