Pumpkin spice lattes have long been a favorite of mine. They are probably a favorite of half the population. You cannot run into a coffee shop or store this time of year without seeing something pumpkin spice-flavored. I wanted to create something with this flavor that said cooler weather is almost here; this is autumn in a bowl. That's when the idea of this recipe came to mind. Oatmeal bowls are comfort food for the soul. They are hearty, warming, easy to make, and very nutritious.
If you are craving autumn food, this breakfast bowl will put you in the mood for falling leaves, cool breezes, and sitting by the fire. The best part is that this oatmeal bowl is sugar, dairy, and gluten-free with all the great taste. Give it a try and see for yourself.
Ingredients
1/4 cup Quick Cooking Oats. Bob's Red Mill Gluten-free rolled oats were used in this recipe.
1/2 Scoop Vanilla Protein Powder, your choice
1/2 to 3/4 cup Unsweetened Almond Milk
1 teaspoon Pumpkin Pie Spice
1/2 Banana
1 Tablespoon Chopped Pecans
Sugar-Free Maple Syrup
Directions
Mix the oats, protein powder, and pumpkin pie spice in a microwave-safe bowl.
Add milk and mix again. Mixing the dry ingredients first before adding the milk will ensure the dry ingredients get dispersed evenly.
Cover and microwave on high for one minute or cook on a stovetop over medium heat until the oats thicken and absorb the milk. If your oatmeal is too thick for your liking, add more milk.
Add 1/2 thinly sliced bananas and chopped pecans to the cooked oatmeal.
Drizzle the sugar-free maple syrup over the banana slices.
To make this nut-free, substitute the same amount of water for the almond milk and omit the pecans.
Add sugar-free, dairy-free chocolate chips if you have a sweet tooth. Chocolate and pumpkin go together surprisingly well.