A warm, comforting gluten-free oatmeal recipe infused with pumpkin puree and aromatic spices, perfect for a cozy breakfast.

• 2/3 cup gluten-free oats (Bob’s Red Mill)

• 2 cups almond milk

• 1/2 teaspoon vanilla extract

• 1/2 cup pumpkin puree

• 1/2 tablespoon chia seeds

• 1/2 teaspoon cinnamon

• 1/4 teaspoon ginger

• 1/8 teaspoon nutmeg

Instructions

1. Heat the base: In a medium-sized pot, bring the gluten-free oats and almond milk to a boil over medium heat.

2. Add pumpkin and chia: Reduce the heat to a simmer and stir in the pumpkin puree and chia seeds.

3. Simmer first stage: Continue simmering for 5-7 minutes, stirring occasionally.

4. Add spices: Stir in the vanilla extract, cinnamon, ginger, and nutmeg. Mix well and simmer for an additional 5-7 minutes, stirring regularly.

5. Serve: Remove from heat and serve hot.

Serves

2

Prep Time

5 minutes

Cook Time

10-14 minutes

Total Time

15-19 minutes