Gluten Free Pumpkin Pie Paleo Oatmeal ~ Coconut Flour Recipe
I bought a can of pumpkin to make the famous paleo pumpkin pancakes I had heard so much about. I tried them and for me they were way too eggy. I much prefer the two ingredient banana pancakes as far as texture and flavor. So I had most of a can of pumpkin left for experimentation. I was growing tired of eating my brownie batter paleo oats* after eating them 7 mornings in a row on our road trip. Don’t get me wrong they are delicious I was just finally on chocolate breakfast overkill. Still craving a hot breakfast and still having leftover canned pumpkin I bet you can guess what craziness ensued. I played around until I had Gluten Free Pumpkin Pie Paleo Oatmeal! It tastes like eating the filling to a fantastic pumpkin pie. You know the fun of eating more filling than actually makes it into the pie crust? Well now you can have that fun in a bowl everyday! This breakfast (or snack) is low calorie, high fiber, paleo, grain free, and gluten free. So make some today and enjoy the tastes of fall a bit early. What is your favorite paleo breakfast?
- ¼ cup canned pumpkin
- ¼ cup Nutiva coconut flour
- 1 cup water
- 1 tsp vanilla extract
- ½ tsp saigon cinnamon
- 1/16 tsp nutmeg
- 3 packets Stevia
- tiny pinch kosher salt
- Mix all dry ingredients in a microwave safe bowl.
- Add water ¼ cup at a time stirring after each ¼ cup is added.
- Microwave for 1 to three minutes depending on how blazingly hot you like your food.
- Eat and enjoy!
laurie
The pumpkin is missing from this recipe. How much pumpkin ? Thanks.