Sunday, November 13, 2016

Sweet Pumpkin Oatmeal (vegan)

reading time: 2 min

oatmeal, porridge, fall, autumn, winter, pumpkin, breakfast



I love oatmeal, especially during the cold seasons. It's just so cosy and satisfying! During winter, I usually have it for breakfast every single day, and to prevent me from getting tired of it, I try to mix up the condiments and flavours as often as possible. So far I've done green oatmeal, pink oatmeal, dark chocolate oatmeal and loads of other variations that you can find in my recipe index - but I've never made orange oatmeal before! So here goes: Pumpkin Oatmeal! It's

Sweet
Filling
Warming
Autumnal
Cosy
Spicy
& super scrumptious

SWEET PUMPKIN OATMEAL

Preparation time: 15 mins
Main ingredients: oats, pumpkin, banana
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, soy-free, low-fat

Ingredients

1/2 cup pumpkin purée (or in my case: pre-cooked and blended pumpkin)
3/4 cup oats (gluten-free if that is a concern)
1/2 cup water
1/2 cup plant-based milk 
1 ripe banana
1/2 tsp ground cinnamon 
a pinch of ground nutmeg
a pinch of salt

toppings of your choice 
 

Instructions

Mash your banana. In a small pot, heat up the mashed banana, water and soy milk. Stir frequently. When it starts to bubble and comes to the boil, add in oats and pumpkin purée, and reduce the heat to low. Add your spices (cinnamong, nutmeg and a pinch of salt - or use a store-bought pumpkin spice mix). Let everything simmer, stirring frequently, and thicken for 5 to 10 minutes. You can keep the lid closed as to retain the heat, but keep checking on the oats every now and then.

After about 10 minutes your oatmeal should be ready, the consistency creamy and thick. Fill into your favourite bowl and sweeten and garnish to your liking - I used some more banana, chopped almonds, a sprinkle of coconut sugar and a bit of maple syrup

If you like, definitely add a spoonful of nut butter for some more protein and flavour. Enjoy :)




Maisy

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