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I make this year round since I can get canned pumpkin puree, so it's a awesome way to bring back fall in the middle of summer! You make it before going to bed and all you have to do in the morning is heat it up. Quick breakfast for our busy lives. If you replace the milk, this can become vegan. I just haven't made it that way so I'm not sure on the taste. This makes a lot, but it keeps in the fridge for at least a week if stored in air tight containers.
Ingredients:
6 cups rolled oats, gluten free
1 cup pumpkin puree
6-7 cups milk**
1/2 cup shredded coconut
1/4 cup maple syrup
1/2 cup chopped walnuts, optional
1/4 cup golden raisins
1 tbsp pumpkin spice
Directions:
In large mixing bowl mix all the ingredients. You may need a little bit more milk if you like. I like mine a bit more liquid like than a pudding consistency so I add more. Place in the refrigerator overnight and eat the next morning.
Heat it up on the stove or microwave with a little butter or extra milk.
Ingredients:
6 cups rolled oats, gluten free
1 cup pumpkin puree
6-7 cups milk**
1/2 cup shredded coconut
1/4 cup maple syrup
1/2 cup chopped walnuts, optional
1/4 cup golden raisins
1 tbsp pumpkin spice
Directions:
In large mixing bowl mix all the ingredients. You may need a little bit more milk if you like. I like mine a bit more liquid like than a pudding consistency so I add more. Place in the refrigerator overnight and eat the next morning.
Heat it up on the stove or microwave with a little butter or extra milk.
Category Photography / Tutorials
Species Unspecified / Any
Size 495 x 474px
File Size 335.3 kB
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