Pumpkin spice oatmeal
Stove top porridge infused with holiday spices
Ingredients
- 1 cup gluten free oats
- 3 cups almond milk (or sub water!! or other type of milk (I would use coconut milk though)
- ½ tsp fine grain sea salt
- 1½ tsp pumpkin spice* (or sub gingerbread spice or cinnamon)
Optional toppings and add-ins:
- 1 tbsp almond butter
- 1 tbsp puffed quinoa
- 1 tbsp pecans (toasted and chopped)
- ½ tbsp dark chocolate (chopped)
- 1 banana sliced
Instructions
- Add oats and milk to a sauce pan and bring to boil. Add some salt and pumpkin spice. Stir well and turn the heat low so the oatmeal can simmer. It is important to stir frequently. After 8-10 minutes it will start to get soft and stodgy so you can start taste testing from then. But usually it takes around 15 minutes to get the creamiest consistency.
- When the oatmeal is creamy divide it over bowls, swirl in some almond butter (optional) and decorate with any or all toppings (optional).
Notes
*pumpkin spice mix
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.