Pumpkin, Brown Sugar, and Fig Oatmeal

I’ve been doing this thing for a week or two now where I don’t buy bananas so I can’t make Cardamom Fudge Oatmeal (my favorite). It’s amazing how that forces me to make different recipes, like this one.

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This recipe might stick out to you compared to my usual repertoire because of the brown sugar. I think this is my first one with brown sugar, ever. Typically, when I want a brown sugar flavor, I just use a drop of molasses. However, I recently bought brown sugar to make (a veganized version of) Allison’s Chocolate Chip Cookies con mi novio. Since I have it, I’ve been playing around with it in my oatmeal.

I’m trying to stop using black-or-white thinking. If I’m willing to put maple syrup in my oatmeal, it’s somewhat hypocritical to take a stance against all other forms of sugar. Balance.

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I have always cut my figs into cubes or quarters. I’ve never particularly enjoyed how that looked. Does anyone else find figs rather unattractive? To try something new, I sliced mine into rounds. I think I liked that better, and it also made it better to eat. Each bite is more focused on the juicy inside, not the outer skin.

I would have loved to drizzle this with maple syrup, but alas, I was out.

Random Recommendations:

Pumpkin, Brown Sugar, and Fig Oatmeal

Prep Time: 3 minutes

Cook Time: 5 minutes

Yield: serves 1

What you'll need:

  • 3/4 cup milk of choice, or water
  • 1/3 cup quick cook steel cut oats
  • 1/3 cup pumpkin puree
  • 2 tsp brown sugar
  • 1/2 tsp cinnamon OR pumpkin pie spice
  • 1/2 tsp vanilla extract
  • pinch of salt
  • fresh figs, for topping

How to make it:

  1. Bring milk (I use 1/2 c original almond milk and 1/4 c water) to a low boil, add oats, and reduce heat to a simmer. (If you'd like to add flax or chia seeds, do so now. I recommend flax.)
  2. Wait a minute or two, and then add pumpkin puree. Stir.
  3. Once more of the liquid has dissolved, add brown sugar, cinnamon, vanilla extract, and a pinch of salt. Stir.
  4. If desired, add a handful of raisins or dried cranberries.
  5. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice, sliced or diced figs, and any other additional toppings. I recommend pecans or walnuts.

Just an FYI:

This works well with a variety of nut butters.

http://www.theoatmealartist.com/pumpkin-brown-sugar-and-fig-oatmeal/

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About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master’s degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.


5 Responses to Pumpkin, Brown Sugar, and Fig Oatmeal

  1. Christine says:

    Great recipe idea! It reminds me of the Bath & Body Works scent Brown Sugar & Fig. That was always one of my favorites.

  2. Belsante says:

    Hi. New reader here. I just discovered your blog this morning. My question is, why do your recipes always require some sort of binder, like pumpkin, sweet potato or banana?

  3. Lately I’ve noticed that the quality of your Instagram pictures have improved so much, despite that I’ve always adored your photography, Lauren! Keep up the amazing work, sweetie! Anyways, whenever I eat brown sugar or use it in my cooking, I prefer to mix it after I cook oats or I dust it on top of my oatmeal or sweet potatoes! SO delicious, plus the smell is absolutely incredible when combined with cinnamon!

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