October 2014 archive

Pumpkin Spice Oatmeal [Yes you CAN even!]



Pumpkin Spice Oatmeal



Alright party people, who likes oatmeal? Better question… who doesn’t like oatmeal? For those that don’t… you will now because I am introducing you to the most delicious breakfast. And for those that do – well, prepare to have your minds blown.

This recipe takes oatmeal to the next level because it’s pumpkin spice. Does that make me a basic betch? Maybe. Do I care? Abso-freaking-lutely not!

Forget all those instant-sugary-ass oatmeal packs. This you make in the Crock Pot so you have it for the week! Or in my case, a couple days (My boyfriend and I are hungry breakfast people).

This recipe contains no white sugar, no brown sugar. Only unsweetened apple sauce and honey to give it a subtle sweet delight.

Oatmeal is a fantastic breakfast option.
Why?

+ It keeps you full longer (great for weight loss)
+ Contains beta glucan, a fiber which is known to help lower cholesterol
+ Contains omega-3 fatty acids (heart health)
+ Folate (nerve health and red blood cell function)
+ Potassium (muscle health and function)

And please, never add heaps of sugar or tons of maple syrup or honey to your oatmeal – that basically eliminates any and all its health benefits. If you like to add milk to your oats, make it almond milk or skim. This guilt-free recipe only has less than 150 calories per 3/4 cup serving. PS: Sawyer the Labrador enjoyed it too – he *loves* pumpkin!

Pumpkin Spice Oatmeal

Ingreds
+ Coconut oil
+ 1 cup of steel cut oats
+ 1 3/4 cup unsweetened almond milk
+ 1 1/2 cups water
+ 1/4 cup honey (grease measuring up with oil (olive, coconut, canola – this will make the honey pour right out without a sticky mess)
+ 1/2 cup unsweetened apple sauce (one snack-size cup is what I used. It equals 1/2 cup)
+ 3/4 cup pure pumpkin puree
+ 1 teaspoon vanilla extract
+ 2 heaping tablespoons of pumpkin pie spice
+ 1 tablespoon chia seeds
+ 1/4 teaspoon salt
+ 1 1/2 tablespoons coconut oil (cut into chunks/pieces and scatter throughout)
+ My favorite toppings: chopped pecans, Dang coconut chips

Directions
+ Coat inside of your Crock Pot with coconut oil
+ Add all ingredients besides toppings
+ Stir, cover and cook on low for for 5 hours
+ Serve yourself a bowl and top with pecans and coconut chips

Highly recommend doubling the recipe if you have a big Crock Pot like mine! Just cook for another hour. Store oatmeal in fridge or freezer, reheat in microwave-safe bowl or container.

Recipe inspired by Monica at The Yummy Life!