PUMPKIN SPICE STEEL CUT OATMEAL

PUMPKIN SPICE STEEL CUT OATMEAL

(made in Rice Cooker)

Ingredients:
1/4 c steel cut oats
1/4 c canned pumpkin
2 tsp Chia seeds
1 TBSP Cream (optional)
1 TBSP Nut Butter (I used the Wild Friend Sugar Cookie Peanut Butter.. yum!)
Cinnamon to taste
Pumpkin pie spice to taste
1 tsp vanilla extract
1 c water
1/2 TBSP sugar free pumpkin spice syrup (optional)

Directions:

1. Mix all ingredients in the rice cooker and stir well to combine
2. Set the rice cooker to brown rice or porridge setting until done!

When I make this, I will usually make 2 or 3 servings at a time so that I have breakfast ready for multiple days. You can also make these in the slow cooker by cooking them on low about 6 hours.

Again, this is a highly adaptable recipe based on the things you eat and your flavor preferences.. so get creative and enjoy! These are great to eat warm right out of the rice cooker and cold out of the fridge if you aren't going to eat them right away. You can also reheat them in the microwave for about 1-1:30 if you are making them ahead of time but still want a hearty, warm breakfast :)

CARAMEL APPLE PIE PROTEIN CHEESECAKE

CARAMEL APPLE PIE PROTEIN CHEESECAKE

Ingredients:
2 - 8 ounce containers of fat free cream cheese at room temperature
2 - 5.3oz containers Dannon Light & Fit Greek Yogurt (I used the caramel apple pie one here but pick whatever you want!)
2 eggs
2 egg whites
2 servings/scoops of protein powder (I used vanilla here but again, use whatever flavor you want)
1 tsp vanilla extract
5 drops liquid stevia (optional)

Directions:

Preheat oven to 325 degrees
1. Mix wet ingredients.
2. Mix dry ingredients.
3. Mix wet and dry ingredients together.
4. Pour into greased pie tin (or oversize muffin tins like I did so they are pre-portioned for you)
5. Bake at 325 for 30-335 minutes until cooked through -- it will vary based on your oven and whether you put it in a pie tin or oversized muffin tins

Recipe makes 8 servings and the macros for my recipe was 1.3f/9.6c/16.4p

And of course I enjoyed mine with a little bit of pumpkin spice cream cheese as frosting :)