Yesterday I talked about comfort foods for fall breakfasts and that really got my mind working. I could do nothing but think about the bowl of oatmeal I was going to create for breakfast. I made sure to partially prepare my oats before I went to bed last night. Soaking the oats overnight allows the cooking process to move along much faster in the morning. Here is how I did it:
1/2 cup Bob’s Red Mill Gluten-free Oats
1/2 cup water
I stirred the above together & placed in the fridge overnight.
This morning I was able to make my breakfast in about 5 minutes. Perfect! I took the oats out of the fridge and added 1 mashed banana and 1 TBSP flaxseed meal. I microwaved for a minute, then stirred. I then microwaved for another minute & stirred and then repeated 1 more time. I removed the oats from the microwave and added the following:
1 TBSP Trader Joe’s Almond Butter
1 TBSP Trader Joe’s Pumpkin Butter
1 TBSP of Perky’s Nutty Flax for some crunch
Sprinkling of raisins
OH.MY.GOD! This bowl of oats was so warming & super filling. The perfect breakfast for such a cold morning – it was 32 here this AM! I can see this on the menu more & more now. I can’t wait to start adding canned pumpkin! YUM!!
I am submitting this for Linda’s Blog Carnival this week. Make sure to stop by & check out some great gluten-free breakfast ideas!
Make sure to check out my new article on the Examiner. It is about finding Betty Crocker’s gluten-free mixes in some new places!