It’s only the fourth of October, but I am already getting tired of pumpkin. What will I do when my aunt bakes me a pumpkin cream pie for Thanksgiving? I better start pacing myself.
In truth, I like pumpkin. But not all the time when it’s used in traditional ways, such as muffins, lattes, and pies. Instead, I prefer to enjoy it in its purest form. For example, stirred into old-fashioned oats and topped with a little brown sugar and cinnamon. It has a subtle fall flavor, which is exactly what I like.
Recent I have been making creamy pumpkin oatmeal with almond milk, nestled over a layer blueberries.
The crushed and toasted almonds are a must-have on top. It’s a deliciously creamy, crunchy texture that is incredibly comforting.
This dish is something I have made about half a dozen times and it seems to get better each time. Why not try this as breakfast? This vegan breakfast is packed with nutrients, vitamins and fall flavors. Is there a better breakfast to start your day than this? I doubt it.
Ingredients
- 1/4 cup vanilla almond milk, unsweetened
- Half a cup of water
- 12 cup rolled Oats (gluten free for GF Eaters)
- One pinch of salt
- 2 Tbsp pureed pumpkin (home-made, or purchased)
- 1/4 cup chopped almonds
- 1/8 tsp of flaxseed meals
- 1/8 tsp of cinnamon
- Brown sugar, 1 tbsp
- Blueberries, fresh or frozen: 1/3 cup
Instructions
- In a small pan, bring the almond milk and water up to a rolling boil. Reduce heat to medium and add oats, salt and sugar.
- Add pumpkin and cook for another 2 minutes, stirring occasionally. Stirring often, cook for another 3-4 minutes or until creamy.
- Toast almonds or another nut in a pan over medium heat, until they are lightly browned on all sides.
- Remove oats when ready and add flaxseeds, cinnamon and brown sugar. Stir.
- Blueberries can be heated in the microwave (if they are frozen). Enjoy. Top with oats, almonds and a sprinkle of cinnamon.
