Pumpkin Pie For Breakfast

 

 

 

 

 

 

 

 

Pumpkin pie simply says Fall. And who wouldn't want a slice of pie for breakfast? For those of you who know me well,  you're waiting for the catch, the healthy twist, well here it comes....(drum roll) pumpkin, a dash of cinnamon, maple syrup and applesauce...and oatmeal.

Stir all of these delicious Fall flavors into a warm bowl of oatmeal and you've got  pie for breakfast!

Oatmeal itself is quick, convenient and packed full of benefits from reducing risk of heart disease, lowering cholesterol and reducing high blood pressure. Oats are also a wonderful way to incorporate soluble fiber into a gluten-free diet. Oats have also been shown to help satisfy our hunger for longer periods of time, which can help us to achieve our ideal weight.

I also love how versatile oatmeal can be! When sprinkled atop oatmeal, kids gobble up all sorts of good stuff  - from fresh fruit and seeds to nuts and dried fruits.

This pumpkin-apple comfort bowl gives you one more reason why you should forgo instant oatmeal packets (if they're even an option for you) and quickly whip up your own delicious concoction!

Make a big pot of this oatmeal at the beginning of the week. The leftovers are easily refrigerated and reheated with a bit of milk or a non-dairy alternative (but not soy).

In Health,

 

 

Pumpkin Pie For Breakfast (Oatmeal)

Yields 8-10 Servings

Ingredients: 6 cups water (or sub 3 cups water for non-dairy beverage such as coconut milk) 1/2 teaspoon sea salt 3 cups quick cooking gluten-free oats 1 cup applesauce 1 cup pumpkin, pureed til smooth (canned or roasted) 1/4 teaspoon nutmeg 1 1/2-2 teaspoons cinnamon (to taste) 3 tablespoons maple syrup

Directions: 1. In a medium pot, bring water and sea salt to a boil.

2. Add oats.

3. Reduce heat and simmer for 3-5 minutes, stirring gently.

4. Add remaining 5 ingredients

5. Serve warm and enjoy these festive Fall flavors of pumpkin pie for breakfast!