2 Serves
106 Mins
Measure the oatmeal and pumpkin puree, and prepare your liquid base using a measuring cup.
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Vitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
220 µg / 400 µgCalcium
314 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
228 mg / 420 mgPhosphorus
275 mg / 1,250 mgPotassium
1173 mg / 4,700 mgSodium
1099 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
11 g / 28 gSugar
21 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
Heat a small amount of coconut oil in a saucepan over medium heat.
Add the oatmeal, pumpkin puree, and pumpkin pie spice to the saucepan, stirring to combine.
Pour in your liquid base and simmer on low heat, stirring occasionally, until the oats are tender and the mixture has thickened.
Season the oatmeal with a pinch of salt and black pepper to taste, then serve hot in a bowl.
2
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