This has become one of my favorite breakfasts. I found the recipe on Sugar Free Mom, but every time I make it, I change it a little depending on what is in my pantry at the moment. This batch is topped with sunflower seeds, craisins, sliced almonds and blueberries. I did not have pumpkin in my pantry, so I substituted mashed bananas and added about 1/3 c greek yogurt and an extra egg. I was also out of pumpkin spice (nearly), so instead of 4 tsp pumpkin spice, I used 1 tsp pumpkin spice, 2 tsp allspice, 1 tsp cinnamon (because we love cinnamon) and 1/2 tsp turmeric just to see how it comes out. I will let you know! I've also had a little trouble with the tummy when I've used stevia--still sorting that out. So this has 1/3 c organic sugar.
I am a maker--crafts, DIY, garden, upcycling, instructional design--I am always designing and making something, be it a new recipe, new knitting pattern, a class for compliance training or landscaping a flower bed.
I am also a collector and curator of vast amounts of information that interests or inspires me. I have a growing collection of DIY, crafts, and recipes on Pinterest.
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