take a serving of plain yogurt or Greek yogurt, stir in 2 to 3 heaped tablespoons of rolled oats. Swirl in a tablespoon or two of luscious Apple Pumpkin Butter, top with a few more oats or some granola, and a handful of toasted walnuts, pecans, or pumpkin seeds. Voila! Breakfast. I love to fill a container of this pumpkin butter/oat yogurt and take it to work with me. Try freezing some of the pumpkin butter in ice cube trays. then put your oatty yogurt into a container and push a frozen cube of pumpkin butter down into it (helps keep it cold, too). Pack the nuts and oats topping separately, and pop it into your bag for a breakfast-at-work or a light and delicious lunch. When ready to eat, stir the pumpkin butter into the yogurt, sprinkle on the toppings, and enjoy
The Kitchen Frau blog is about Canadian food with a German flair and a gluten-free twist. Thanks for visiting; it makes my day to know I have readers following my kitchen adventures! —Margaret Bose-Johnson
Kitchen Frau Recipes
Find all Kitchen Frau recipes here. Many are gluten-free recipes or with gluten-free substitutes, and some recipes are also dairy, corn, and egg-free.