The Pioneer Woman Tasty Kitchen
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Pumpkin Oatmeal

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Level: Easy

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Description

This fall breakfast is healthy, it’s easily made gluten-free and it’s especially delicious when topped with chopped nuts or chocolate chips.

Ingredients

  • ⅓ cups Oats (may Use Certified GF Oats)
  • ⅓ cups Milk Or Almond Milk
  • ⅓ cups Water
  • 3 Tablespoons Canned Pumpkin Puree
  • 1 teaspoon Honey
  • 1 Tablespoon Chopped Nuts Of Choice (optional)
  • 1 Tablespoon Chocolate Chips (optional)

Preparation

1. In a small saucepan bring oats, almond milk and water to a boil.

2. As soon as the liquid begins boiling stir and turn the heat down to medium-low.

3. As the oats are cooking stir every once in a while to prevent sticking to the bottom of the pan. When most of the liquid has absorbed stir in the pumpkin puree, followed by the honey.

4. Continue cooking until the oatmeal reaches your desired consistency. You can use the timing on the container of oats as a guideline.

5. Eat plain, or top with the optional chopped nuts and/or chocolate chips.

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