American•healthy
Low FODMAP Pumpkin Pie Oatmeal
Filled with whole grain oats and nutrient-packed pumpkin, this Low FODMAP Pumpkin Pie Oatmeal is a fantastic fall-inspired breakfast.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups rolled oats (or gluten-free rolled oats)
- 2 cups low FODMAP milk (I use unsweetened almond milk)
- ½ cup 100% pure pumpkin puree
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅓ cup pure maple syrup (or to taste)
- 20 pecan halves, chopped
Instructions
- 1
Combine oats and milk in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer, stirring occasionally until desired thickness is achieved.
- 2
Stir in pumpkin, vanilla, pumpkin pie spice, and maple syrup. Heat until warm throughout.
- 3
Serve oatmeal warm topped with pecans.