October 6, 2008

Recipe - Pumpkin Pie Oatmeal

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

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.
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