1/3 c GF Quick Cooking Oats (I use Bob’s Red Mill)
1/2 c Canned Pumpkin
1 scoop Vanilla Whey Protein Powder
2 tbsp Ground Flaxseed
1/2 – 1 tbsp Cinnamon (more or less to taste)
1/2 tsp Vanilla Extract
1/2 tsp Coconut Extract
2 packets Truvia (or whatever sweetener you prefer)
1 cup Unsweetened Vanilla Almond Milk
2 tbsp Unsweetened Shredded Coconut
Directions:
Combine all ingredients except the shredded coconut in a medium sized sauce pan. Bring up to a boil then turn the heat down to medium and let simmer until it reaches desired thickness. Just before cutting off the heat add in shredded coconut and stir!Gluten Free Pumpkin Coconut Oatmeal
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