Pumpkin Pie Oatmeal

One of my absolute favorite food blogs is Chocolate Covered Katie! She creates healthy desserts, and they taste AMAZING!!!!!!!!! All of these awesome, low-calorie dessert recipes are vegan (which I find helpful since with our dietary restrictions I often describe us as “meat-eating vegans” because of the no eggs, milk, cheese, etc), and she includes ideas for adapting each recipes to suit your own dietary needs. Seriously….check out Chocolate Covered Katie…..NOW!!!!

We have been doing A LOT of oatmeal in this house, and one of the few vegetables we can all eat is pumpkin. The other day, I was on pinterest and ran across Katie’s recipe for Pumpkin Pie Oatmeal. However, given all of our food sensitivities, I had to strip the recipe down to just the bare bones. I am sure that the original recipe is absolutely wonderful, but I was definitely satisfied with our stripped down version!!

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Sorry for the bad picture….I remembered to take a picture while I was out running errands (yes, I take my oatmeal with me in the car….don’t judge….there is only one place I can eat within 30 minutes of my house on the highway and none of my food options are very travel friendly….which is why I always make mine extra thick so it won’t make a mess!)

Pumpkin Pie Oatmeal

1 cup milk (I use coconut or walnut milk), 1 cup water, 1 cup GF rolled oats, 1/4 cup of mashed pumpkin, and about 2 tablespoons of grade B maple syrup

Combine all ingredients. Cook at a low boil, stirring continuously, until thick. Note: I used grade B maple syrup because it has a more robust flavor and since I couldn’t use any cinnamon or pumpkin pie spice, I felt like the grade B maple syrup would compensate for that….and I think it worked pretty well!!!

This was a great addition to some of our other favorite homemade oatmeal recipes: Strawberries and Cream Oatmeal, Peaches and Cream Oatmeal, Apple Cinnamon Oatmeal, and Cafe au Lait Oatmeal!!!

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