The first time I tried pumpkin oats, I wasn’t a fan. It might have been the pumpkin I used, but I didn’t like it. Seeing everyone else enjoying them, I wondered why mine had turned out so gross, so bland, so blah.
So I decided to give them a try again, but opted to use some organic canned butternut squash. This time, it did not disappoint!
Butternut Squash and Chocolate Creamy Rice
- 1/4 cup Bob’s Red Mill Creamy Rice
- 1.5 cups water (or milk) – I used water with some powdered goat’s milk
- 1/2 cup pureed butternut squash
- 1/2 – 1 tbsp chocolate brown rice protein
- 1 tbsp raisins
- pumpkin pie spice
- apple butter
- nut butter
Combine the ingredients through the pumpkin pie spice in a small sauce pan and simmer until desired thickness.
Top with apple butter, and nut butters of choice.
I’ve been converted. Enjoy!
P.S. don’t forget to enter my giveaway 😉