Hey guys! We hope everyone’s weekend has been great! Since labor day has finally passed, that means it is officially fall in our worlds. I mean lets be real, once Starbucks drops the pumpkin spice latte, fall is in full effect. So with that we figured we would give you guys our super easy pumpkin oatmeal recipe that we make every year.
I don’t know about you guys, but life has been pretty crazy for us. With the wedding less than a month away we have had tons of loose ends to tie up before the big day. We are both beyond excited. Not only is our favorite season here, but Alanzo is getting maarrrrriiieedddd! Even though we have a lot to do before the wedding we still plan on giving you all a good full dose of fall recipes and outfits. So stay tuned because next week we’re comin at you hard with a little fall fashion. Until then, do yourselves a favor and make some of the pumpkin oatmeal for breakfast this week because this recipe will get you in the autumn spirit if you aren’t already there.
-2 cups of quick oats
-4 cups water
-1/2 C canned pumpkin
-1 tsp vanilla
-1/2 tbsp. cinnamon
-1/2 cup almond milk
-2-3 tbsp. maple syrup or sugar free maple syrup, whichever you prefer
-brown sugar to taste (add as much as you want. Some people like their oatmeal sweet and others don’t)
-dollop of whip cream on top
- Make oatmeal as directed on the back of the container. Typically it calls for a cup of water for every half cup of oats.
- Once oatmeal is cooked and in thick form, add the remaining ingredients.
- Mix well and serve with whip cream on top
Piece. of. cake. 😉