Pumpkin Pie Oatmeal

The trick to turning an uncomfortably chilly morning into a warm, "I-love-Fall" feeling morning? Dessert for breakfast, of course! And pumpkin pie oatmeal has been happening a lot for me recently :) Perfect thing to help wake up and warm up as the weather starts getting cold once again. This recipe makes one large serving of steaming, spiced, and slightly sweet oatmeal that's packed with fiber and protein. The toasted almonds are optional, but highly recommended! They add in extra protein, give a nice little crunch to the dish, and are just plain tasty. As a side note, I found this is an optimal breakfast 2-3 hours before a workout, great energy from it! The recipe:

Ingredients:

1/2 cup quick cooking oats

1/3 cup pumpkin puree

2/3 cup unsweetened almond milk

1 tablespoon brown sugar

1-2 tablespoons Splenda or sugar, depending on taste

1/2 teaspoon cinnamon

Dash of ginger

Dash of nutmeg

Dash of salt

1/8 cup (2 tablespoons) slivered almonds, or chopped walnuts or pecans, toasted

Directions

If adding in almonds (or pecans or walnuts, etc), preheat oven to 350, spread almonds over a baking sheet, and toast in the oven for about 6-8 minutes, just being careful not to burn.

Whisk almond milk and pumpkin puree together in a saucepan on the stovetop over medium heat.

Pour the quick oats into the saucepan, and mix constantly for a couple minutes, or until it starts steaming.

Stir in the brown sugar, Splenda, cinnamon, ginger, nutmeg, and salt, and immediately transfer to your bowl.

Top with the toasted almonds, and enjoy!