Hello, my beautiful (and handsome) friends!
It’s FRIIIIIIIDAY!!
And what a great DAY it is! I am in SUCH a good mood right now after reading through all your warm comments on yesterday’s post! I’m seriously grinning from ear-to-ear right now! So, I brought something today to help show my thanks…
It’s creamy…it’s decadent…and it’s guaranteed to help you achieve that winter glow we foodies love so much! 
That’s right, I’m breaking out the pumpkin again…in FEBRUARY!
But this time, instead of a frozen treat, you have to enjoy while bundled under every single blanket in the house (+ mittens), this bowl of goodness will help you shake off the chill from this relentless winter weather in NO time!
Based off my beloved French Toast Oats, these Pumpkin Custard Oats are filled with the flavors of butter and maple annnnnnnd a WHOLE EGG!
Trust me people, this is THE best way to make thick and creamy stove top oats. And with the added protein and healthy fats from the egg, they’ll keep you satisfied for hours! Without the Greek yogurt topping, they’re completely dairy-free and with certified gluten-free oats, all you sensitive sistahs (and brothas) can enjoy it too! As for my vegan friends, please see THIS bowl of yum!
Alright, everyone presented and accounted for? Let’s proceed! 
Pumpkin Custard Oats
By:
Prep Time: 3 minutes
Cook Time: 5-6 minutes
Keywords: stove top breakfast high protein gluten-free high fiber vegetarian eggs oats pumpkin puree fall
Ingredients (Serves 1)
- 1/2 cup old-fashioned rolled oats
- 3/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter flavor*
- 1/2 teaspoon maple extract*
- 1 large egg
- 1/3 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
- Toppings: Greek yogurt, maple syrup, and trail mix
*If you can’t find these items in stores, use coupon code QQQ940 for a discount on your first order from iHerb.com!
Instructions
1. Combine oats, milk, and extracts in a small pot and set over high heat.
2. Once boiling, crack egg into pot and stir vigorously with a whisk until smooth.
3. Reduce heat to medium and cook for 2-3 minutes or until oats have reached desired consistency.
4. Stir in pumpkin puree and spices.
5. Transfer to a bowl and top with Greek yogurt, a drizzle of pure maple syrup, and some nutty trail mix!
Soft and creamy oats filled with warm cinnamon spice, drizzled with the purest of maple syrups and sprinkled with coconut, pumpkin seeds, peanuts, cranberries, and yep, those would be cinnamon chips!
You can almost taste them through the screen!
And la di da di DEE, would ya look at that? ANOTHER reason to use my favorite button! Now head on over to Laura’s #strangebutgood world and see what other creative dishes pique your curiosity! 
Have a great weekend!
