Add the oats to a small pot and add the milk. Cook over medium heat and bring to a simmer.

Add in the pumpkin puree, cinnamon, nutmeg, cloves and maple syrup. Stir to combine.

Cook for about 7-10 minutes. Just until the oats are softened and cooked.

Top with additional maple syrup, nutmeg and a small amount of heavy cream for an ultimate breakfast treat.

Add the oats, and milk to a microwave safe bowl. Microwave for about 2 minutes or until oats are cooked through.

Stir in the pumpkin puree, your choice of honey/maple syrup, cinnamon, cloves, and nutmeg.

Pour oats into a jar or plastic container that comes with a lid.

Pour in almond milk, pumpkin puree, cinnamon, nutmeg, cloves and your choice of honey/maple syrup.

Put the lid on tightly and shake to combine, or stir together.

Place the container of oats into the refrigerator and allow to chill overnight or for at least 8 hours.

Once chilled, the oats will be softened and have absorbed most of the liquid, add any additional liquid as needed (extra almond milk).