In case anyone hasn’t heard yet, it’s Fall, which actually means that you should eat all of the pumpkin-flavored everything while it’s available and in season, and socially acceptable. Make the most of Fall.
Despite my love for all things seasonal and my tendency to be a little “proactive” (I got out the Fall decorations in the second week of September when it was still technically Summer and temperatures were still in the 90s), I actually only made my first bowl of pumpkin oatmeal this past weekend.
So cozy and creamy. The perfect Fall breakfast.
I forgot how much I love pumpkin oatmeal. I also forgot how nutrient-dense pumpkin is; almost 200% of your daily value of Vitamin A in a serving of pumpkin. If you want even more reasons to eat pumpkins, here’s a good article. I’m all for added bonuses.
These pumpkin oats are worth the few extra minutes in the morning.
- 1/3 cup oats
- 1 cup unsweetened vanilla almond milk (or milk of choice)
- ½ banana, thinly sliced
- 1 teaspoon pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- Sweetener to taste (optional; I don’t use)
- Walnuts/nut butter for topping
Combine oats and milk in small saucepan over medium and bring to boil. Simmer and add banana and spices, cooking 6-8 minutes. Add pumpkin puree and vanilla and stir, cooking 1-2 minutes longer.
Serve with toppings of choice.