Cooler weather means warmer meals, and oatmeal is top on my list. Oatmeal is definitely one of my staples, I go through at least one bag every other week! There are so many variations to oatmeal that I just never get tired of it! Although pumpkin oats is my favorite variation, there are many more to come on the blog.
Even if you do not like pumpkin this recipe is for you. Pumpkin actually changes the texture more than the taste of the oatmeal, and if you do not like oats, well this recipe might just change your mind. Many people remember oats as that tasteless mushy stuff their mom made for them when they were little. This recipe is NO WAY near that! The secret to good oatmeal is adding in flavors while it is cooking, that way the flavors have time to infuse and melt together.
Oats have many different forms, old fashioned rolled oat, Scottish oats, Irish oats, steel cut and oat groats. We all know what rolled oats are but as for the others, few are aware. Irish oats are just like steel cut, which are basically are just coarsely copped oat groats. They take a longer time to cook than regular oats, but have a distinctive and unique texture. Scottish oat are a quicker cooking variety of steel cut, while as for the oat groat is the raw form of the oat grain. For this recipe I recommend using classic rolled oats or Scottish oats.
In this recipe I tried to keep it simple and just add the basics like banana and vanilla. Adding banana to your oats while they are cooking makes them perfectly sweet without adding any sugar. There are two ways you can add the banana, thinly sliced or in chunks. Thinly slicing the banana makes the banana all together disappear into the oats while as for the chunks will turn into soft marshmallow like pieces in your oats. I also usually add a fraction of almond milk or coconut milk to my oats in order to make them a little more creamy than with just water. Another key to the perfect bowl of oats is toppings! I enjoy adding peanut butter and granola on top of my oats, but I also sometimes add jam or some gluten free muffin crumble (usually from whatever muffins I have made that week).
Oats are packed with both fiber and protein which help you kick start your day. Pumpkin, as I have said before, contains a multitude of vitamins while being low in carbs. Adding nut butters to your breakfast will help keep you full and satisfied while adding that buttery and rich flavor we all love. Try not to stick to just peanut butter, but also try some almond or coconut butters as well. If you have nut allergies, then you must try sunbutter, it is made from sunflower seeds, and better than peanut butter if you ask me!
Even if you do not like pumpkin this recipe is for you. Pumpkin actually changes the texture more than the taste of the oatmeal, and if you do not like oats, well this recipe might just change your mind. Many people remember oats as that tasteless mushy stuff their mom made for them when they were little. This recipe is NO WAY near that! The secret to good oatmeal is adding in flavors while it is cooking, that way the flavors have time to infuse and melt together.
Oats have many different forms, old fashioned rolled oat, Scottish oats, Irish oats, steel cut and oat groats. We all know what rolled oats are but as for the others, few are aware. Irish oats are just like steel cut, which are basically are just coarsely copped oat groats. They take a longer time to cook than regular oats, but have a distinctive and unique texture. Scottish oat are a quicker cooking variety of steel cut, while as for the oat groat is the raw form of the oat grain. For this recipe I recommend using classic rolled oats or Scottish oats.
In this recipe I tried to keep it simple and just add the basics like banana and vanilla. Adding banana to your oats while they are cooking makes them perfectly sweet without adding any sugar. There are two ways you can add the banana, thinly sliced or in chunks. Thinly slicing the banana makes the banana all together disappear into the oats while as for the chunks will turn into soft marshmallow like pieces in your oats. I also usually add a fraction of almond milk or coconut milk to my oats in order to make them a little more creamy than with just water. Another key to the perfect bowl of oats is toppings! I enjoy adding peanut butter and granola on top of my oats, but I also sometimes add jam or some gluten free muffin crumble (usually from whatever muffins I have made that week).
Oats are packed with both fiber and protein which help you kick start your day. Pumpkin, as I have said before, contains a multitude of vitamins while being low in carbs. Adding nut butters to your breakfast will help keep you full and satisfied while adding that buttery and rich flavor we all love. Try not to stick to just peanut butter, but also try some almond or coconut butters as well. If you have nut allergies, then you must try sunbutter, it is made from sunflower seeds, and better than peanut butter if you ask me!
Crumbled muffin and peanut butter topped pumpkin oats
Classic pumpkin oats with sunbutter, apple butter and granola
Perfect Pumpkin Oatmeal
(gluten free, vegan)
Ingredients:
1/4 cup rolled or Scottish oats
1/4 cup almond milk
3/4 cup filtered water
1/2 very ripe banana
1/3 – 1/2 cup pumpkin puree
1/2 tsp vanilla (optional)
1 tbs nut butter of choice ( I enjoy peanut or almond butter on mine)
3 tbs homemade granola of choice (or use this recipe)
Instructions:
Combine oats, almond milk, water and sliced banana in a small pot. Bring to a boil and reduce to a simmer. Continue cooking while stirring occasionally for about 10 minutes or until all the liquid is absorbed. Keep the pot on the burner and add in the vanilla and pumpkin puree, stir to combine. Cook just until it is back up to temperature. Pour into your favorite bowl and top it off with nut butter and granola. Enjoy!
Ingredients:
1/4 cup rolled or Scottish oats
1/4 cup almond milk
3/4 cup filtered water
1/2 very ripe banana
1/3 – 1/2 cup pumpkin puree
1/2 tsp vanilla (optional)
1 tbs nut butter of choice ( I enjoy peanut or almond butter on mine)
3 tbs homemade granola of choice (or use this recipe)
Instructions:
Combine oats, almond milk, water and sliced banana in a small pot. Bring to a boil and reduce to a simmer. Continue cooking while stirring occasionally for about 10 minutes or until all the liquid is absorbed. Keep the pot on the burner and add in the vanilla and pumpkin puree, stir to combine. Cook just until it is back up to temperature. Pour into your favorite bowl and top it off with nut butter and granola. Enjoy!
Pumpkin and pear oats topped with almond butter and chia seeds
Classic pumpkin oats topped with peanut butter
Creamy sunbutter topped pumpkin oats in the winter
