A warm bowl of gluten free pumpkin pie oatmeal. It’s got pumpkin, spice and everything nice!
When the weather changes and it starts getting chilly in the mornings, I only want one thing for breakfast. Hearty, creamy steel cut oatmeal. Cooked over the stove, low and slow. It really does warm my soul and fuels me for the day. It’s just pure comfort.
With pumpkin taking over the world, I’m pretty sure we can all agree that pumpkin pie oatmeal is a good thing. A very good thing. It all starts with certified gluten free steel cut oats. They really do make the best oatmeal. Chewy, great texture. The pumpkin, almond milk, coconut sugar and pumpkin pie spice are added to the oats towards the end of the cooking. Just enough time to melt into a creamy steel cut oats.
I topped my bowl of pumpkin pie oatmeal with a drizzle of maple syrup and a few chopped pecans. A little added crunch and protein. This is not only a quick breakfast, but a tasty one too! The recipe can easily be doubled to feed you and your family on a chilly, fall day.
- In medium saucepan, add steel cut oats, water and salt. Bring to boil. Reduce heat to low and continue to cook about 10-15 minutes, stirring occasionally.
- When oats are tender, add pumpkin, almond milk, coconut sugar and pumpkin pie spice. Cook an additional 2-3 minutes to heat through.
- Remove oatmeal from heat and pour into serving dishes. Top with drizzle of maple syrup and pecans. Serve warm.