Pumpkin Oatmeal – the perfect recipe for any beginning of the autumn day, but not only. Simple and easy! Did you know that we can freeze pumpkin puree and use it for delicious recipes no matter the time of the year?
In the cold season, a bowl of oatmeal is a breakfast that fits much better than the options we choose in summers, such as smoothie or yogurt.
I don’t like monotony on a plate; well, I don’t like monotony in general, so implicitly when it comes to food! Oatmeal is a dish I make very often! I’m constantly testing, and that’s how I manage to discover unique combinations that I might not have tried. Simple to prepare, with a bit of imagination, you can always enjoy another explosion of flavors. Regardless of whether I use oats or quinoa, I like to use different toppings; of course, many of the toppings also depend on the season.
Because oatmeal contains beta-glucan – an element that provides satiety so that you will feel full until the next meal. Rolled oats contain magnesium, calcium, vitamin B, and fiber that nourish your body. Last but not least, because oats are low in calories and are a source of complex carbohydrates that release energy slowly.
Warm up your cold autumn mornings with a warm and comfortable oatmeal bowl. The oatmeal recipe with pumpkin is a healthy, nutritious, and satisfying breakfast. The classic aroma of pumpkin and cinnamon will bathe you in the morning in a divine scent, and the rest of the ingredients will nourish your body and prepare it for a new day. You need a few ingredients and only a few minutes to get a healthy meal for the whole family.
Before moving on to the recipe, I assure you that the oatmeal recipe with pumpkin is very versatile. Instead of pumpkin, you can use apples, pears, bananas, peaches, and as fat, you can use coconut oil, peanut butter, or almonds. Depending on the products you will use, the famous oatmeal will get a slightly different taste. Its aroma combines excellently with many fruits and seeds, and my goal here is to give you just a few steps that I am guided by when I prepare it for years.
Cinnamon-baked pumpkin is a delight treat during fall. If you made pumpkin in the oven, you must also use it for oatmeal for breakfast! I hope to inspire you to prepare a super delicious breakfast for the whole family.
- a medium mixing bowl
- a medium saucepan
- 1/4 cup pumpkin puree or 1/2 cup raw pumpkin cubed
- 1/2 cups of unsweetened almond or coconut milk
- 1 tablespoon of chia seeds
- 2 teaspoon of cinnamon powder
- 1 teaspoon of pumpkin pie spice
- 1/2 cup of rolled oats
- optional topping: raw pumpkin seeds or almonds
- If you are using raw pumpkin: preheat the oven to 400 200 and prepare a baking tray with parchment paper. Arrange pumpkin cubes and bake for about 15-20 minutes. You can also boil the pumpkin in a medium pot for about 20 minutes.
- After preparing the pumpkin, add it to a food processor and the other ingredients (except rolled oats).
- Put the pumpkin puree in a saucepan, add the rolled oats and stir to combine. You can add extra milk if you want the porridge to have a more liquid texture.
- Stir and boil for 10-15 minutes until the milk has been absorbed, and the composition has thickened.
- Enjoy warm and top with nut butter, pumpkin seeds, or almonds.