Autumn is my favorite season for many reasons. I absolutely love the not too hot, but not too cold weather, the beautiful changing leaves, and pumpkins! Although I am not a fan of pumpkin pie (crazy, right?), I love alternative recipes that incorporate this wonderful member of the squash family. This morning I made pumpkin oatmeal.
In fact, I just finished my last bite while typing this. It was so good I wish there were seconds! I adapted the recipe from http://ohsheglows.com/2010/11/08/comforting-pumpkin-pie-oatmeal-with-all-the-fixins/. Below is the recipe I made:
- 1/3 cup Bob’s Red Mill gluten-free rolled oats
- 1 cup almond milk (unsweetened)
- 1/2 tsp pure vanilla extract
- 1/3 cup canned pumpkin (pure pumpkin, not pumpkin pie mix!)
- 1/2 tbsp chia seeds
- Pinch of sea salt
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 cup chopped walnuts (approximately)
- 1 tbsp pure maple syrup
- Pinch of cinnamon
Directions: In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin and chia seeds. Heat over low-medium for about 5-7 minutes, stirring frequently. Now add in the spices and vanilla and heat for another 5-7 minutes, stirring frequently. Pour into a bowl and add toppings. Serves 1.