I think my internal calendar is confused…
Lately, I’ve been going through a pumpkin phase. It’s not very summer-ish of me, but I can’t stop making oatmeal with pumpkin! I just find something so warm, cozy, and comforting about pumpkin. It reminds me of cool autumn days, light sweaters, football games, and trees ablaze with orange and red leaves. Favorite season? Yep.
I first came up with the pumpkin-banana combination last summer. My family had just come back from our vacation to Colorado, where I had purchased a jar of pumpkin butter from Estes Park. I stirred some in to my basic banana oatmeal, and BOOM! Life changed forever.
I may have run out of pumpkin butter, but I figured out how to replicate the dish using pumpkin puree and pumpkin pie spice. If you’d like a little autumn nostalgia, try this recipe soon!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 ripe banana (or 1/2)
- 3 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
- pinch of salt
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Mash up the banana and add to the oatmeal. (Alternatively, you could mash half a banana and slice the other half as a topping, if your banana isn't too ripe!) Then, add the pumpkin puree and stir.
- Once more of the liquid has absorbed, add pumpkin pie spice and a pinch of salt. Stir.
- If you'd like to add any additional ingredients (coconut oil, raisins, sunflower seeds), do so now. I like this oatmeal with raisins.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and any additional toppings (shredded coconut, pecans or other nuts, sliced banana, etc.). If you'd like it sweeter, drizzle with maple syrup or honey.
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