This is a super tasty oatmeal recipe that is perfect for a nice fall morning. Soaking the oats overnight make it super quick to make up the next morning. You can also keep leftovers in the fridge for up to 2 days if you want to prep some for the week.
1 cup gluten free steal-cut oats
2½ cups water
¼ cup almond milk
½ cup canned unsweetened pumpkin puree
1 tsp vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
unsweetened flaked coconut, chopped pecans, agave nectar for topping
- In a medium saucepan, combine the oats and water. Bring to a slight simmer over high heat, then continue to simmer for 1 minute. The surface should be foamy and cloudy but not yet boiling. Cover and remove from heat. Let the oats soak unrefridgerated overnight.
- In the morning, place the saucepan over medium-low heat and cook, stirring occasionally, for about 12 minutes, or until the oats are creamy and of desired consistency.
- When the oats are cooked, add the almond milk, pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and cloves. Stir until well combined and heated through.
- Divide the oatmeal among 4 bowls. Top each serving with coconut, pecans, and agave nectar
Nutritional Facts: per serving
285 cal; 12g total fat (4.5g sat fat); 42g carb; 54mg sod; 7g fiber; 8g protein
*This recipe is based off of a recipe from Runner’s World Meals on the Run