Description
In autumn there are so many kinds of breakfast you can eat, I love it. Today I made a pumpkin oatmeal breakfast with maple syrup and pecan nuts. Low FODMAP
Ingredients
Scale
- 60 g oats (FODMAP: the low FODMAP amount for oats is 23 g per portion. Use a maximum of 46 g in total, unless you know, just as I do, that you can tolerate a bit more)
- 400 ml (vegetable) milk
- 100 g pumpkin puree/ canned pumpkin
- ½ banana
- 1 tbsp linseed
- 2 tbsp maple syrup
- Pumpkin spice
- Pecan nuts for decoration
Instructions
- Mash the banana.
- Put the milk together with the oats and the maple syrup in a pan and bring to boil. Let it boil for a few minutes on a medium heat while stirring until it thickens.
- Add the linseed, mashed banana and pumpkin puree and stir through. Heat it for a few minutes. Then also stir the pumpkin spice through the oatmeal.
- Divide the oatmeal over two bowls and decorate with some pecan nuts.
- Cook Time: 10 mins