Halloween-themed Pumpkin Oatmeal
So, for Halloween this year, I thought to myself that I could do some pumpkin-themed recipes throughout the day to make it really really festive.
I had seen humongous and expensive pumpkins sold at the local supermarkets and told myself that I would try to use up the whole pumpkin in a day.
And so, first up... it's breakfast!
I had seen humongous and expensive pumpkins sold at the local supermarkets and told myself that I would try to use up the whole pumpkin in a day.
And so, first up... it's breakfast!
As many should know, breakfast is the most important meal of the day. It gives you the energy boost you need to kick-start your day on the right note.
Well, at least for me.
When I was young, I used to HATE having breakfast. I mean, it's not that I didn't like breakfast food or anything, but I simply had no appetite on the way to school in the morning. Still, my mom would stuff at least one slice of bread down my throat to ensure I didn't faint in school.
Well, at least for me.
When I was young, I used to HATE having breakfast. I mean, it's not that I didn't like breakfast food or anything, but I simply had no appetite on the way to school in the morning. Still, my mom would stuff at least one slice of bread down my throat to ensure I didn't faint in school.
Things have changed drastically since then. Maybe it was due to a long-term routine mom had imposed upon me, or maybe I just had an overnight change in appetitite, but I began to love breakfast foods. Cereal, bread, oatmeal, pancakes, waffles... you name it, I eat it.
I now live for breakfast foods.
I now live for breakfast foods.
So enough with the rambling. When I thought of Halloween, I immediately thought of pumpkins, pecan pies, candy corn and all those wonderful little sweet pastries that smelt of fall.
So I thought, why not pumpkin oatmeal? That's how it happened.
So I thought, why not pumpkin oatmeal? That's how it happened.
This was quite a YOLO recipe for me, since I just eyeballed the amount of ingredients I needed. A giant spoon of mashed pumpkin, a few spoonfuls of rolled oats, cover in milk till the oats couldn't be seen... Done.
But well, being the nice person I am, I kindly recalled what the approximate amounts were and made it into a recipe. SPECIALLY! FOR! YOU!
Yes, you.
But well, being the nice person I am, I kindly recalled what the approximate amounts were and made it into a recipe. SPECIALLY! FOR! YOU!
Yes, you.
I chose to add in dried fruit because, well, they are nature's candy aren't they? Concentratedly tiny sweet cubes of natural sugar - so much better than those candy corn junk you find in grocery stores.
As for the pumpkin flax granola, I bought it a week ago from Cold Storage, not thinking that I would use it in such a recipe. (If you were wondering, it's Nature Path Organic Pumpkin Flax Granola.)
I must say, it's not bad! Well not as crunchy as the normal ones I usually consume (due to absence of honey, I presume) but I like the huge chunks they have. The presence of pumpkin seeds really enhanced the pumpkin-theme.
I must say, it's not bad! Well not as crunchy as the normal ones I usually consume (due to absence of honey, I presume) but I like the huge chunks they have. The presence of pumpkin seeds really enhanced the pumpkin-theme.
The walnuts were used in place of pecans. Wow, I was just at Mustafa Centre a week ago (thank you dear friend who brought me there, you know who you are <3) and was about to buy pecans. But at he last minute, I chucked it back onto the rack as I had bought too many items (the prices there are crazy cheap - please go there at least once in your lifetime). WHY, OH WHY. It could have been put to such a great use. I regret not letting it unleash it's fullest potential in this amazing recipe.
The shredded coconut was pretty random. I mean, who would mind a little teeny bit of extra coconut right? (All you coconut-haters out there, you as missing out in life.)
Lastly, I think that the cinnamon is what binds all the components of the recipe together into one bowl of smooth creamy deliciousness. The smell of cinnamon simply brings warmth to everyone. Which is why pumpkin-spice scented candles are pretty popular in the recent years.
The shredded coconut was pretty random. I mean, who would mind a little teeny bit of extra coconut right? (All you coconut-haters out there, you as missing out in life.)
Lastly, I think that the cinnamon is what binds all the components of the recipe together into one bowl of smooth creamy deliciousness. The smell of cinnamon simply brings warmth to everyone. Which is why pumpkin-spice scented candles are pretty popular in the recent years.
Phew! Done with the introduction to my recipe. Pretty boring wasn't it? Aren't you glad it was over? Well, I sure am not. I could go on ranting about breakfast foods for days.
Now... for all those people who managed to last through my long blabber (or simply skipped to this part), here's your reward! Enjoy!
PUMPKIN OATMEAL
Serving Size: 1
Ingredients:
- 2 tbsp pumpkin, steamed and mashed- 1/2 cup rolled oats
- 1/2 cup plant-based milk (I used soy)
- 1 tsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp sweetener of choice (I didn't use sweetener as my soy milk was sweetened, but you could use agave nectar, coconut sugar, stevia, maple syrup, etc.)
- 1 tbsp (or more) dried fruit of choice (I used dried prunes, dates and raisins)
- 2 tbsp (or more) crunch of choice (I used granola, walnuts and shredded coconut but pecans would probably pair the best with pumpkin.)
- 1 tsp (or more) cinnamon
Instructions:
1) Put the mashed pumpkin, rolled oats, milk, chia seeds, vanilla and sweetener in a jar. Shake to combine. Leave in fridge overnight.
2) The next morning, pour the oatmeal out into a serving bowl. Top with dried fruit, crunch and spam with cinnamon.
3) Enjoy!
Now... for all those people who managed to last through my long blabber (or simply skipped to this part), here's your reward! Enjoy!
PUMPKIN OATMEAL
Serving Size: 1
Ingredients:
- 2 tbsp pumpkin, steamed and mashed- 1/2 cup rolled oats
- 1/2 cup plant-based milk (I used soy)
- 1 tsp chia seeds
- 1 tsp vanilla extract
- 1 tbsp sweetener of choice (I didn't use sweetener as my soy milk was sweetened, but you could use agave nectar, coconut sugar, stevia, maple syrup, etc.)
- 1 tbsp (or more) dried fruit of choice (I used dried prunes, dates and raisins)
- 2 tbsp (or more) crunch of choice (I used granola, walnuts and shredded coconut but pecans would probably pair the best with pumpkin.)
- 1 tsp (or more) cinnamon
Instructions:
1) Put the mashed pumpkin, rolled oats, milk, chia seeds, vanilla and sweetener in a jar. Shake to combine. Leave in fridge overnight.
2) The next morning, pour the oatmeal out into a serving bowl. Top with dried fruit, crunch and spam with cinnamon.
3) Enjoy!