Last week I posted about gluten free oats and the next day I came across a great recipe in Clean Eating Magazine. I made the recipe over the weekend and it was SO good. The perfect breakfast for a fall morning…
Pumpkin Pie Oatmeal
Ingredients: ½ cup organic milk or almond milk ½ cup water 1/3 cup gluten free oats couple pinches of cinnamon couple pinches of nutmeg 1/8 cup canned pumpkin (Libby’s is gluten free) handful of sliced almonds agave nectar, to taste (optional) 1/8 cup of water ½ scoop vanilla protein powder
In a small pot, bring milk and water to a boil over medium heat. Add oats, cinnamon and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed (7 – 10 minutes), stirring occasionally.
Mix in pumpkin, almonds and agave (if using). Top with a little extra milk and stir.
In a separate bowl, combine water and protein powder. Mix until dissolved. Pour protein mixture over oatmeal, top with additional almonds and serve piping hot.