I'm obsessed with pumpkin right now.
The moment the canned pumpkin hits the grocery shelves, I stock up.
It's awesome for breakfast and dessert recipes but it's also amazing for your skin, immune system and helping you feel full longer.
For breakfast, I've been loving this Paleo Pumpkin Oatmeal.
It's sweet and fills you up, without making you feel like a pumpkin.
But mostly, I like it because it's delicious!
Paleo Pumpkin Oatmeal
Ingredients:
4 TBSP of almond flour
4 TBSP of coconut flour
1 tsp of cinnamon
¼ cup raisins
2 mashed bananas
¾ cup of coconut milk
1 cup canned pumpkin(only ingredient should be pumpkin)
4 eggs
optional: raspberries and pecans for topping
Yield: 4 servings
Directions:
1. In a medium saucepan, use a fork to combine the flours, cinnamon, raisins, bananas and milk over medium heat. Stir until milk is absorbed.
2. Stir in pumpkin
3. Add the eggs, beating them into the mixture with the fork.
4. Continue stirring, scrapping the sides of the pan, until the mixture starts to get thick and fluffy.
Store in an airtight container in the refrigerator. Reheat in microwave 2-3 minutes.