Pumpkin Spice Latte Oats - Cheerful Chefs

# What You’ll Need:

→ Oats Base

01 - 1 cup rolled oats

02 - 2 cups milk (dairy or non-dairy)

03 - 1/2 cup unsweetened pumpkin purée

→ Flavorings

04 - 1/2 cup strong brewed coffee or 1 shot espresso

05 - 2 tablespoons maple syrup or honey

06 - 1 teaspoon pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)

07 - 1/2 teaspoon vanilla extract

08 - Pinch of salt

→ Toppings (optional)

09 - 2 tablespoons Greek yogurt or whipped cream

10 - 1 tablespoon chopped pecans or walnuts

11 - Extra cinnamon for sprinkling

12 - Maple syrup for drizzling

# Step-by-Step Guide:

01 - In a medium saucepan, mix rolled oats, milk, pumpkin purée, brewed coffee or espresso, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt.

02 - Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently to prevent sticking.

03 - Continue cooking for 7 to 10 minutes until oats become creamy and absorb most of the liquid.

04 - Divide the cooked oats evenly into two serving bowls.

05 - Top each bowl with Greek yogurt or whipped cream, chopped nuts, a sprinkle of cinnamon, and a drizzle of maple syrup as desired. Serve warm.

# Additional Tips::

01 -

It tastes like a pumpkin spice latte but keeps you full until lunch instead of leaving you hungry an hour later.
The whole thing comes together in 15 minutes, which means you can actually make it on a weekday without rushing.
It works whether you're vegan, dairy-free, or just want something warm that feels a little fancy for a Tuesday morning.

02 -

The oats continue thickening slightly after you remove them from heat, so stop cooking when it looks just a touch looser than you want the final result to be.
Unsweetened pumpkin purée is critical here; sweetened pumpkin pie filling will make the whole thing taste like dessert instead of breakfast.
If you're using plant-based milk, a richer option like oat or cashew milk gives better texture than thin almond milk.

03 -