Oatmeal is one of the best breakfasts for the gluten-free crowd. Why? Because gluten-free oats are easy to find, and it takes just minutes to make! However, there is just one problem: how do you add taste and flavor to your oatmeal without piling on the sugar? Well this pumpkin pie oatmeal recipe solves the problem! The pumpkin adds a natural flavor, and the subtle dashes of cinnamon and nutmeg are key! And to top it off, add a little maple syrup for a healthy, yet sweet kick!
What You Will Need:
1 Cup Gluten-Free Oats
1 3/4 cups Pecan Milk- you can use almond or coconut, too! I used MALK.
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pecans and Maple Syrup to Garnish!
What You Will Do:
In a saucepan, heat your gluten-free oats and pecan milk. Bring the mixture to a boil, and stir every here and there for 3-5 minutes, or until you’ve reached the consistency you want!
Bring the boil down to a low heat, and stir in the pumpkin, vanilla, cinnamon, and nutmeg.
Once combined, you’re done! Pour into a bowl, and finish off with chopped pecans and maple syrup.
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