Ingredients for 1 servings

1/8th tsp. ginger
1/8th tsp. nutmeg
½ cup rolled oats
½ cup water – or coconut milk, almond milk, or other
½ tsp. cinnamon
3-4 TBSP pumpkin puree
chopped pecans, walnuts, or shredded coconut, to taste
maple syrup or brown sugar, to taste
small pinch of cloves
small pinch of salt
whipped coconut cream, to taste

Directions

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.

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.