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Gluten-Free Pumpkin Oatmeal

In Italy, any person you talk to will always tell you the fateful phrase "breakfast is the most important meal of the day". It's really true that breakfast is fundamental to ensure a good start to the day. For more than five years now, I have found myself not eating breakfast anymore and during the quarantine I found so many recipes online and came up with my own version of oatmeal. Eating oats is linked to an average 7% drop in LDL cholesterol, research shows. Many other things also affect your heart's health, but oatmeal is a simple heart-smart start. This pumpkin version will be wonderful for your taste buds (even non-pumpkin lovers will be delighted to discover it)!

INGREDIENTS (for 1 portion):

100 gr of pumpkin puree

80 gr of soy milk

1 teaspoon of yeast for sweets

65 gr of oats (for the gluten-free version, use gluten-free oats)

Chocolate chips (to add as's up to you choosing the amount)


First, preheat the oven to 180 degrees and select "static" oven. While the oven heats up, in a mixer mix all the ingredients from the previous list except the chocolate. Mix until the mixture is fairly smooth. Transfer your mixture to an aluminum bowl or oven safe container. After that, add the chocolate chips on top and push them a little bit into the mixture. Add them to your taste! When all is ready, place in the oven at 180 degrees and bake for 25 minutes. I recommend baking for 20 minutes if you want a softer, less baked oatmeal, or 27 for a true baked oatmeal. As soon as it comes out of the oven, spread the chocolate with a teaspoon so it covers everything!

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