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!
- 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
- Stir all ingredients together and microwave for 3 minutes.
- Stir again and microwave for 2 more minutes, watching so the bowl does not overflow.
- Sprinkle with almonds, and allow to cool for a minute before eating.
Serves 1. Active time 3 minutes; total time 8 minutes.