Cinnamon Roll Spice Oatmeal

Name: Cinnamon Roll Spice Oatmeal
Prep time: 1 min
Cook time: 45 min
Yield: 3 servings
Ingredients: ⅛ teaspoon allspice; 1½ cups certified gluten-free old-fashioned oats, not instant (170 g, I used Bob's Red Mill); 1½ teaspoons cinnamon; ¼ teaspoon ground ginger (add ½ teaspoon for a more spicy flavor); ½ teaspoon fresh lemon juice; 1 tablespoon melted liquid coconut butter; ½ tablespoon pure maple syrup; 3 tablespoons pure maple syrup (45 mL); ¼ cup pecan halves (28 g); ¼ teaspoon fine sea salt; ½ teaspoon vanilla; 1 tablespoon warm "lite" canned coconut milk (or any plant milk you prefer); 2¼ cups water (plus extra for overnight soaking)

Ready: 45 min

Servings: 3 servings

Calories: 330.11

Ingredients

1 ⅛ teaspoon allspice
2 1½ teaspoons cinnamon
3 1 tablespoon melted liquid coconut butter
4 ¼ teaspoon ground ginger (add ½ teaspoon for a more spicy flavor)
5 ½ teaspoon fresh lemon juice
6 1 tablespoon warm "lite" canned coconut milk (or any plant milk you prefer)
7 ½ tablespoon pure maple syrup
8 3 tablespoons pure maple syrup (45 mL)
9 1½ cups certified gluten-free old-fashioned oats, not instant (170 g, I used Bob's Red Mill)
10 ¼ cup pecan halves (28 g)
11 ¼ teaspoon fine sea salt
12 ½ teaspoon vanilla
13 2¼ cups water (plus extra for overnight soaking)

Directions

1
For optimum absorption of nutrients, I recommend soaking your oats the night before. If you don't want to soak overnight, then at least 1-2 hours will give better results. I have written the recipe based on this method. This will ensure a much smoother, creamier oatmeal as well. You also need less water to cook them with this way. If you don't soak them, you will need to probably add 3 cups of water instead of 2 and likely add more spices/flavor to compensate for the extra water. To soak, simply add your oats to a bowl and cover well with warm water and juice from half a lemon. Stir and cover with a towel. (The lemon helps break down the phytic acid) Soak overnight. Was that so hard?In the morning, rinse the oats well.
2
Add to a medium pot with the 2 cups water, salt, cinnamon, ginger, allspice and syrup. Stir well and turn the heat to high. Once boiling, turn to simmer and cover. Cook for about 8 minutes, or to desired consistency. Check it a few times to make sure it doesn't stick to the bottom. Immediately stir in the vanilla.
3
Add pecans and drizzle with some optional coconut butter "icing". Taste and add any additional sweetener or spice, if desired. Just leave off the icing if you are watching your fat intake, as it is completely delicious without it.

Nutrition per serving

330.11 Calories

47.32g Carbs

6.72g Protein

13.25g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish

Cinnamon Roll Spice Oatmeal

Directions

Nutrition per serving

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Allergens