Combine vegetable stock, water, and pumpkin puree in a medium saucepan.

Whisk to combine and heat over medium heat.

In a large sauté pan heat butter over medium heat until melted.

Add shallot and cook another 3-4 minutes until browned, stirring constantly.

Add sage, salt, pepper, and oats and stir to thoroughly coat the oats.

Toast oats 1-2 minutes.

Add 1 cup of the liquid pumpkin stock and stir to combine.

Cook until liquid is absorbed and then continue to add ladels of the stock mixture into the oats, 1 cup at a time, until all the liquid has been absorbed and the oats plump up.

Divide oatmeal among 2 bowls and top with dollops of ricotta cheese, chopped hazelnuts, and additional diced fresh sage. Enjoy!