Creamy. Steamy. Dreamy. Better than pumpkin pie, if that is possible. With its cinnamon and vanilla notes, this oatmeal was the superhero of my morning. And while it may not wear a cape, it definitely is a superfood, providing plenty vitamin A, fiber, and protein, all with no added sugar!
It’s time to embrace the season! It’s time to get on your fall flavors! It’s time to…..replenish my pumpkin stash-again!
Pumpkin Pie Oats
1/2 c. rolled oats
1 cup almondmilk+ 1/4 c. for topping
1/3 c. pumpkin
1.5 tsp. pumpkin pie spice
1/2 tsp. cinnamon for extra kick
1 tsp. vanilla extract
sweetener to taste (optional)
1 T. flaxseed
nut butter for topping
Cook your oats according to package directions using almondmilk. When most of the liquid is absorbed, chop banana into slices, and put 3/4 of the slices into the pot, stirring well. Add pumpkin, vanilla, spices, and the sweetener (if using). Finish cooking, and then remove from heat and let thicken and cool for 5 minutes. Top with banana slices, almondmilk, flaxseed, nut butter, chia seeds, or whatever your little heart desires!
This is so good, I’m beginning to think I’ll just bring this to our Octoberfest dinner! Although I’m not sure how smooth that will go over with my four-year old cousin!
If you’re a fan of “dessert” for breakfast, get out your can opener and oats right now! You won’t regret it.
Have an amazing day:)