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

Cinnamon

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!!

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I am submitting this for Linda’s Blog Carnival this week.  Make sure to stop by & check out some great gluten-free breakfast ideas!

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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!