Pumpkin Oatmeal

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I’ve been eating oatmeal for breakfast regularly since July, and it’s becoming repetitive. It gives me long-lasting energy and satisfies my sweet tooth, but sometimes the plainness sounds unappealing in the morning.

On the low-acid diet I have to be creative about how to prepare oatmeal. This reflux-friendly version uses pumpkin puree and a little bit of spice. It hits the spot on a crisp autumn morning. It’s also a much healthier post-Thanksgiving breakfast than leftover pumpkin pie!

INGREDIENTS

  • 1/3 cup rolled oats (gluten free if desired)
  • 2/3 cup soy or almond milk
  • 2 tbsp canned pumpkin
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • pinch of nutmeg
  • pinch of salt
  • 1/4 tsp vanilla extract
  • 1 tbsp honey or brown sugar (or more to taste)
  • sliced almonds for garnish

DIRECTIONS

  1. Stir all ingredients together and microwave for 3 minutes.
  2. Stir again and microwave for 2 more minutes, watching so the bowl does not overflow.
  3. Sprinkle with almonds, and allow to cool for a minute before eating.

Serves 1. Active time 3 minutes; total time 8 minutes.

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