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Ingredients
  • 2 cups (490 grams) low-fat milk
  • 1 cup (240 grams) water
  • 2 ½ cups (200 grams) uncooked quick oats (certified gluten-free, if necessary)
  • ¼ cup (60 grams) canned pumpkin puree (certified gluten-free, if necessary)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 2 tablespoons honey
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  • note: NOTE: No pumpkin spice? No problem! Add 1 teaspoon ground cinnamon and ½ teaspoon ground nutmeg to the bread batter instead.
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