It’s mid-October, and pumpkin recipes are everywhere. If you’re the type of person that loves this, then read ahead with glee! If you were beyond sick of the pumpkin posts on TasteSpotting and Food Gawker way back on September 1, then I apologize. Another (non-pumpkin-themed) post will be up on Saturday! 🙂
Here is a list of possible variations for my basic baked pumpkin oatmeal:
Pumpkin & Chocolate Chips: Fold a handful of chocolate chips into the batter before pouring into ramekin and baking.
Pumpkin & Banana: Reduce amount of pumpkin slightly (optional) and add sliced bananas into batter before pouring into ramekin and baking.
Pumpkin & Coconut: Use coconut milk instead of almond milk, and top with shredded coconut; or, get fancy and swirl it.
Pumpkin Spice Latte: Either replace half of the almond milk with brewed coffee, or mix in 1 tsp of instant coffee granules.
Pumpkin & Peach: Reduce amount of pumpkin slightly (optional) and add diced peaches before pouring into ramekin and baking.
Pumpkin & Chai: Instead of pumpkin pie spice, use a rounded 1/2 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp cardamom, and 1/8 tsp allspice.
Pumpkin Green Monster: Blend pumpkin puree with spinach or your other favorite green before mixing with other wet ingredients.