Who wants some pumpkin pie for breakfast??
….As you can tell, I added WAY too much liquid in my oats and it looks more like an orange soup. I actually debated as to whether or not I would call it pumpkin pie soup…
I didn’t really care though. The result still tasted perfect post-workout–sweet, creamy, slightly savory from the pumpkin, cinnamony, soft and fluffy from the oats. I was a stuffed and happy camper afterwards! Who cares about consistency when you have amazing flavor, right?!
In all seriousness, I am not perfect. I’m not always going to whip up a straight-A+ result with my recipes. In fact, I tried making sugar free vegan peanut butter muffins and added so much Stevia that every muffin tasted like soap! It was so so SO hard to get rid of them. And I really hate wasting food!
But bear with me–please try this oatmeal recipe! However, learn from my mistakes and do not add 1 and 3/4 cups of coconut milk and water with 1/2 cup rolled oats. At least it looked like 1 and 3/4 cups of coconut milk.
- 1/2 cup gluten free rolled oats or 1/4 cup steel cut oats
- 1 cup almond, cashew, coconut milk, water or coconut water; you can also do half and half
- 1/2 cup canned pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp vanilla bean powder
- 1/8 tsp salt
- Thickener of choice
- Sweetener to taste
- Opt: coconut, chocolate, protein powder, peanut butter, nuts, seeds, bananas, fruit, etc.
- Boil a pot on low-medium heat.
- Pour liquid, salt and oats in the pot and stir.
- Carefully mix in the pumpkin, spices, sweetener and thickener very well.
- Let simmer on very low heat until most liquid is absorbed.
- Continue to stir on medium heat once all of the liquid evaporates and the result is thick and creamy.
- Serve right away or leave it overnight in the fridge.
What was one of your notable oatmeal mistakes? Have you ever made a recipe so inedible you had to throw it all out?