Creamy Pumpkin Steel Cut Oats

1: The night before, heat a pot and add your butter. Stir in your spices and oats. Toast for 2 minutes.

2: Add water and bring to a boil. Turn off heat, cover pot, and let sit on the stove overnight.

3: In the morning, add your milk and reheat your oats. Once heated through, stir in coconut sugar and pumpkin purée. Taste and adjust sweetness or cinnamon and enjoy!

4: To make pumpkin purée, roast 2 small pumpkins (cut in half and seeds removed) at 350°F for 45 minutes or until super tender.

5: Add roasted pumpkins to a food processor with 1/4 cup of butter and cinnamon/pumpkin pie spice. Blend for 2 minutes until super smooth.