Elyssa Eaton's Cozy Pumpkin Spice Oats with Rawnola

With the morning's becoming a little chiller, we had one of our friends create this tasty treat to share with you. Elyssa Eaton is an eco-conscious, healthy eating advocate who shares her recipes and thoughts with her followers on her instagram (@elyssaeatonfresh).

Eaton started her healthy eating habits at a young age, but became immersed in a plant based diet in college after reading "Skinny Bitch" by Rory Freedman & Kim Barnouin. She decided to share her experience with her diet, and her personal recipes with her community to educate and discuss the benefits of plant-based eating and eco-friendly living with atouch of animal rights, fair-trade goods, and other sustainable practices.

She curated this tasty treat for us to share because the temps are starting to drop so a bowl of warm, creamy, fall-inspired oats seemed like a much-needed recipe for the winter season. You're welcome in advance ;)

3 cups water (or 1/2 cup water + 1/2 cup nut milk)

1 cup oats

1 banana, sliced

1/2 gala apple, chopped
3 tsp. pure maple syrup
1/2 Tbsp. all-natural peanut butter (or nut butter of choice)
1/2 tsp. maca
1/4 tsp. cinnamon

Dash nutmeg

Dash ginger

1 Tbsp. chopped pecans

Rawnola:
Handful Pitted medjool dates
Handful pecans
Handful oats  
1/2 Tbsp. chia seeds    
1/2 tsp. maca

Dash cinnamon  

Pinch sea salt

Rawnola: In food processor, combine ingredients until crumbly. Note: It's hard to mess up rawnola! Taste as you go and adjust accordingly. Set aside and prepare oats.

Oats

1. In saucepot, boil water. Add oats and cook uncovered for around 3 minutes. Reduce to medium-low.
2. Add bananas, cinnamon, nutmeg, ginger and maca. Stir to combine. 

3. Stir in apples and nut butter until fully incorporated. Add pecans.

4. Spoon into bowl and top with rawnola, more banana and apple slices and a dash of cinnamon.