A couple of years ago I had these oats for breakfast pretty much every single day. They were my favorite, but the recipe I used to use I haven’t been able to find so I had to recreate my own recipe to replicate those and I came pretty close!
Gluten Free Pumpkin Oats
Servings: 1 bowl
Equipment
- 1 medium saucepan
Ingredients
- 1/2 cup rolled oats if you have celiac, make sure they are gluten free certified oats
- 1 cup water or milk i usually prefer water to make my oats, but use whichever one is your preference
- 3 tbsp pumpkin pureé
- 1 tbsp chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- dash ground nutmeg
- dash ground ginger
- blueberries optional topping
- chopped banana optional topping
- chopped walnuts optional topping
- honey or maple syrup for added sweetness (optional)
Instructions
- In a medium saucepan, combine all the ingredients together.
- Over medium-low heat, cook the oats until thick, stirring often so they don't stick. Pour into a bowl and top with toppings of your choice. I personally love some chopped walnuts and blueberries!
