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Fall is officially here! It's been gorgeous here in Colorado...crisp mornings, warm days, and changing leaves. I hope it's been nice where you are too.
Slowly but surely those cravings for warm, satisfying, comfort food are returning. Forget fruit, I want baked goods. So this week I made a big batch of this Maple-Pumpkin Oatmeal to have on hand for quick breakfasts. I'm hooked. It tastes like pumpkin pie...but it's healthy and totally legal for breakfast.
1 cup quick cooking, steel cut oats (I used gluten-free from Bob's Red Mill)
2.5 cups vanilla almond milk (rice, coconut and cow's milk would all work too)
1/4 - 1/2 can pumpkin (more or less to fit your pumpkin tastes)
1 tablespoon grade B maple syrup
1 teaspoon pumpkin spice
cinnamon to taste
Cook oatmeal with milk on the stove top according to package directions.
When the oatmeal is almost finished cooking add the pumpkin, maple syrup, pumpkin spice and cinnamon. Mix well.
It's that simple! Make a big batch to share with your family or to have on hand. It tastes great re-heated and topped with fresh banana or nuts and a sprinkle of cinnamon.