- 1.5 cups quick cooking oatmeal (gluten free, if gluten sensitive!)
- 1/4 cup shredded unsweetened coconut
- 2 Tablespoons ground flax seed
- 1/2 cup Libby’s Pumpkin Puree
- 3 cups milk (almond or coconut or cow’s)
- 1 teaspoon vanilla
- 2 Tablespoons honey
- Place all ingredients in a medium size sauce pan. Bring to a boil and then turn down to low. Cook for about 3-5 minutes or until the cereal thickens.