It’s now officially fall in many parts of the world, and many of us are looking for ideas for warming breakfast recipes that are both nutritious and seasonal. This Pumpkin Spiced Oatmeal could be just what you are looking for.
In the UK alone, an estimated 24 million pumpkins are bought this month. The vast majority will be used for Halloween, and many families will carve them and use them as decorations. Despite the fact that pumpkin is often considered a versatile and nutritious food, nearly half of the pumpkins we buy are thrown away uneaten.
Pumpkin benefits
Pumpkins are in season in many parts of the world right now, which means there’s no better time to experiment with cooking them. In addition to being delicious, pumpkin is also rich in vitamin A, with one cup containing 245 percent of your daily recommended amount. They are also a source of vitamin C, potassium, copper and manganese.
The following recipe from World of Vegan uses pumpkin puree as an ingredient. You can find this in canned form at many grocery stores, or alternatively, make it yourself from scratch at home.
Pumpkin oatmeal recipe
Oatmeal is a staple breakfast in many families! In this recipe, instead of cooking on the stove, we cooked it so that it has a denser feeling and you can eat several meals at once! A sweet and fully spiced baked oatmeal!
Elements
- 1 and 1/3 Cup rolled oats
- 1 spoon Chia seeds
- 2 tea spoon Pumpkin spice
- 1 tea spoon Cinnamon
- 1/4 tea spoon Yeast powder
- 1/4 tea spoon Salt
- 1/2 Cup non-dairy milk
- 1/2 Cup Pumpkin puree
- 1/4 Cup maple syrup Plus more to serve
- 1 tea spoon Vanilla extract
- 1/4 Cup Finely chopped walnuts
- 1 spoon Pumpkin seeds
instructions
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warm up the oven with 350 F. Lightly grease a loaf pan with coconut oil or cover it with parchment paper. set aside
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In a large bowl, add oats, chia seeds, spices, baking powder and salt.
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In a medium bowl, whisk together the milk, pumpkin puree, maple syrup, and vanilla extract.
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Add the liquid to the dry ingredients and mix until combined.
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Pour the oatmeal into the bread mold. Sprinkle pecans and pumpkin seeds over the oats. Cook for 15 minutes.
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Remove the oats from the oven and serve immediately while hot. Use a large spoon to cut a serving into a bowl. Drizzle with maple syrup and enjoy!
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Image Source : plantbasednews.org