I absolutely love my apple pie oatmeal in the morning but have been trying to mix up my routine a bit and find alternatives. Considering the season of all things pumpkin is upon us, I figured trying that in my oatmeal would be a great idea. And it was. I found this recipe from Minimalist Baker and tweaked it just a bit for my taste. I hope you enjoy the fall/winter goodness-of-the-oatmeal as much as my cousin Amy and I did.
- 1/2 cup rolled oats
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup water
- Pinch of each salt & cinnamon & flaxseed meal
- 2 Tbsp pumpkin purée
- 1/2 tbsp brown sugar (less than original, I don’t like my oats too, too sweet.)
- 1/3 cup blueberries
- 1 tbsp almonds
Start by bringing almond milk and water to a boil in a small saucepan. Add oats and salt and reduce heat to medium.
Stir occasionally, cook 2 minutes and then add pumpkin. Cook for 3-4 minutes more or until creamy. Stir often!
Toast almonds in a skillet over medium-high heat until dark brown on all sides. I toasted more than I needed so I can skip this step next time.
When ready, remove oats from heat and add flaxseed, cinnamon, brown sugar and stir.
Top oats with blueberries and almonds! Enjoy!!