Pumpkin Pie Oatmeal

Good morning party people!

I hope you all survived Black Friday and had a wonderful Thanksgiving! 

My family and I are all serious pumpkin pie lovers. I'm talking SERIOUS. Don't mess with me and my pie! So in my pie mindset, I thought about finding a way of being able to eat leftover pie for breakfast but without the guilt... because who doesn't eat leftover pie for breakfast?! 

Well, here is my result! This simple yet delicious oatmeal taste like a warm, fresh pie and fills you up leaving you ready for your day. I am a sucker for anything healthy that tastes like the real deal and I am telling you. This is it. Give it a try!

Also, feel free to substitute the almond milk for any other liquid like regular milk, coconut milk or even water. 

And if you're feeling really crazy, top it with brown sugar. Oooooo Ahhhh! YUM!

INGREDIENTS:

1/2 Cup gluten-free rolled oats

1/2 Cup vanilla unsweetened almond milk OR water

1 heaping tablespoon pumpkin puree

1 packet stevia or sweetener of choice

1 teaspoon pumpkin spice OR

-1/4 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves

 

DIRECTIONS:

For stovetop instructions:

1. In a small saucepan, cook all of the ingredients together on low heat, stirring every minute or so to prevent from burning. Once the oats have soaked up all of the liquid (after about 3-5 minutes) place in a bowl, let cool and enjoy!

For microwave instructions:

1. Place all ingredients in a microwave safe bowl and mix until  there are no lumps. Microwave for 1 minute, stir, microwave for another 30 seconds- 1 minute, depending on the strength of your microwave. Let cool for a minute and enjoy!