I’ve made several pumpkin recipes, and they all carried a similar theme; in particular, they all included pumpkin pie spice.
This recipe let me depart from that category. I’m finally exploring all pumpkin possibilities, which I intend on doing more frequently going forward. Pumpkin Chocolate Chip was a success, so why not with cocoa powder?
Of course, I wasn’t about to just make a fudgy pumpkin porridge; I had to get all fancy on you and make it a two-toned swirl. It’s like marble cake. Except not really, because everyone hates marble cake. 🙂
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 tsp maple syrup
- pinch of salt
- 1 tbsp unsweetened cocoa powder
How to make it:
- Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Let the oats cook for a minute on their own. Then, add pumpkin puree.
- Once more of the liquid has absorbed, add vanilla extract, maple syrup, and salt. Stir.
- Scoop half of the oatmeal into your serving bowl. Add the cocoa powder to the saucepan and stir it into the remaining half of the porridge.
- Scoop the chocolatey half of the oatmeal into the bowl with the pumpkin half. Swirl them together. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).