Creamy, cozy, and packed with all the best fall flavors — this is basically pumpkin pie for breakfast. The melty chocolate chips, crunchy pecans, hemp seeds, and almond butter on top make it even better.
Add the oats, almond milk, water, pumpkin purée, pumpkin pie spice, and salt to a saucepan and cook over medium heat for 5–7 minutes, stirring until thick and creamy. Add a splash more almond milk if needed. Pour into a bowl and top with chocolate chips, pecans, hemp seeds, and a generous drizzle of almond butter.
