Autumn. My favorite season. It has felt pretty different this year, as I have spent it at home recovering from major surgery. In an effort to enjoy this time of year in ways that I can, I brought some of autumn into our home. We have some harvest-themed decorations from my family around the house, Halloween movies to watch, and ingredients for autumn meals and snacks.
I have always loved all kinds of pumpkin and squash recipes. Some of my personal favorites include risotto, chili, pancakes, cookies, and smoothies. Pumpkin has also found its way into my oatmeal bowls, and the result has been so comforting. I love topping this simple autumn bowl with pumpkin seed butter and caramelized bananas, but other toppings, such as chocolate chips or crunchy granola, are equally delicious. I hope you try this bowl and enjoy!
Autumn Pumpkin Oatmeal
Ingredients
- 1 cup rolled oats (can be gluten-free)
- 2 cups non-dairy milk or water
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- A pinch of salt
- 2 tbsp pure maple syrup
- Toppings of choice: I recommend pumpkin seed butter, nuts/seeds, cinnamon, and banana slices
Instructions
- Heat nondairy milk or water in a small saucepan and bring to a boil. Add oats and reduce heat to a medium-low simmer.
- Stir in pumpkin and spices, and continue to cook for about 10 minutes, until most liquid has been absorbed and the oats are nice and creamy.
- Remove from heat and stir in maple syrup.
- Pour into cozy bowls, top with pumpkin seed butter and/or your favorite toppings, and enjoy!
This looks beautiful and delicious!
Can’t wait to have this again 🙂