Pumpkin Pie Oatmeal

          Yesterday in the mail my daughter received her monthly subscription of Clubhouse Magazine by Focus on the Family. As she flipped through the pages she came across a recipe called Pumpkin Pie Oatmeal. Bright and early this morning Jordan says, "Mom, please oh please, will you make us some pumpkin pie oatmeal." This recipe of course is intended for the day after Thanksgiving and calls for left over pumpkin pie, which has gluten in it. 

        Sure I can just go to the store and buy a gluten-free pumpkin pie, ready-made at Safeway. Oh, wait, no, no I can't. You’re supposed to take the left over pie, crumble it into your oatmeal and WhaLa pumpkin pie oatmeal. So unless I make a gf one from scratch and then toss it into the oatmeal… well, umm, no, not gonna happen!!! I don't have the time for that. Besides that's a lot of sugar for breakfast!
         Don't get me wrong, I'm crazy for pumpkin pie it is my favorite food for Thanksgiving, okay I love the turkey and gravy too. Oh the gravy, I will save that for another day. Since pumpkin pie is so fantastic, it usually doesn't even make it to the next morning anyways. "Ok I will make you pumpkin pie oatmeal for breakfast," she of course was thinking later in the week. 
          But to her surprise... I went to the pantry to gather all the perspective ingredients. Hooray! I actually had everything I needed. This was one of those days I enjoyed making a recipe on the fly, (don't worry an old lady didn't come and swallow it.) Putting all the ingredients together was simple; making it taste right, was another story. Ummm, crust for the small crunch, whip cream, and the flavor of rich pumpkin pie all wrapped in hot breakfast oatmeal but without all the sugar. After giving it a test I got three thumbs up, hubby didn't have any L. He was in a hurry to get to work. We girls loved it! I hope you do too! Happy Autumn! 
   

Pumpkin Pie Oatmeal
Ingredients:

2 cups uncooked whole oats oatmeal


4 cups Water  (Cook oats as directed)

½ cup Canned Organic Pumpkin Puree

½ tsp. Cinnamon

1/8 tsp. pumpkin Pie Spice

A few pinches of nutmeg

3-4 Tbsp. Brown Sugar  (shh. I only used 3)

½ to ¾ cup Almond Milk

1 cup Organic GF Granola (Pumpkin if you have it)

Whip Cream


Directions: 

Cook oatmeal as directed. (Shh! Don't tell anyone but, I cheat and use the microwave to heat my oatmeal, the stove takes too long.)  

After warming up for about 3 to 6 minutes, stir in all ingredients except for granola and with cream. Heat up oatmeal for another 2 to 3 minutes. When your oatmeal is fully cooked sprinkle on gluten-free pumpkin granola and top
with whip cream. 

The granola gives it a great crust-like crunch and the whip cream makes it really seem like pie!

Enjoy ~ xoxo ~V