No Meat March 2019 - Take The Pledge Today!
Stay Connected:
  • Home
  • Take the Challenge!
  • 2018 Recipes
  • Protein and More
  • Food Substitutes
  • Resources
    • Links
    • Books
    • Recommended Movies
  • About Us
  • Blog
  • Contact

Day 20 Breakfast - Pumpkin Pie Oatmeal with Pumpkin Cream

2/16/2013

0 Comments

 
Picture
Serves 4-5 (leftovers can be refrigerated or frozen)

Ingredients:
Oatmeal:
1 cup steel cup oats
4 cups water
1 tsp salt
1 cup rolled oats (optional - would thicken it up a bit)

Once oatmeal is cooked and fluffy, fold in:
1 cup pumpkin puree (if using canned, add this when oats are still simmering so that it melts easily)
1/2 cup apple sauce (helps to sweeten naturally - sub with mashed banana or fave sweetener)
1-3 tsp pumpkin pie spice
1-3 Tbsp flax seeds
1/2 cup mixed nuts (walnuts, pecans, hazelnuts..)
sweeten to taste (maple or agave syrup, organic sugar, your choice)
non-dairy milk to loosen oats
vegan buttery spread (as desired)

Serving - Add over top:
1/2 cup Pumpkin Cream per bowl of oats (more/less)

Garnish:
1 Tbsp chopped walnuts
1/2 tsp flax seeds
1 tsp vegan omega oil blend (Vega used)
splash of brain boost Silk soy milk
1/2 tsp vegan buttery spread

Pumpkin Cream:
3/4 cup canned pumpkin
1/2 cup soy milk (add more based on how thick or thin you'd like it)
1 Tbsp vegan buttery spread or virgin coconut oil + pinch of salt
dash of pumpkin pie spice
sweeten to taste (1-2 Tbsp maple or agave syrup)

Directions:

1. Bring your water to boiling in a large pot. Add in the steel cut oats, salt, spices and rolled oats. Bring to boiling and cover with lid. Reduce to a simmer and cook until tender - usually 35 minutes or so.

2. When oats are cooked, remove lid and stir in the fold in ingredients. Continue simmering on very low heat to make sure everything melts together nicely.

3. Blend your pumpkin cream in a blender. I advise you to sweeten and salt to taste. You want a rich buttery flavor, mildly sweet. Remember you can always drizzle more maple or agave syrup over top - or add some raw or organic brown sugar to sweeten.

4. To serve, scoop the oats in a bowl and carve a little donut hole in center. Pour a nice puddle of the pumpkin cream in the hole. The hole oats should warm the cream just enough. Add as much pumpkin cream as you like and garnish as desired as well.

lunchboxbunch.com

0 Comments



Leave a Reply.

    NMM Recipes

    Check out our 31-day collection of delectable, healthy recipes that will help motivate you through the month of March.

    Archives

    February 2016
    December 2015
    February 2014
    March 2013
    February 2013
    January 2013
    March 2012

    Categories

    All
    Alfredo
    Apple
    Asparagus
    Avocado
    Banana
    Barbeque
    Beans
    Beet
    Blueberry
    Breakfast
    Broccoli
    Burger
    Burrito
    Cabbage
    Cake
    Carrot
    Cashew Cream
    Cauliflower
    Cheeze
    Chia Seeds
    Chickpea
    Chocolate
    Coconut
    Cookies
    Dessert
    Dinner
    Donuts
    Eggplant
    Gluten Free
    Kale
    Lemon
    Lentils
    Lunch
    Mango
    Meat Substitute
    Muffins
    Mushroom
    Oats
    Orange
    Pancakes
    Pasta
    Peanut Butter
    Pear
    Pesto
    Pizza
    Polenta
    Potato
    Pudding
    Pumpkin
    Quinoa
    Rice
    Rolls
    Salad
    Sandwich
    Sausage
    Smoky
    Smoothie
    Snack
    Soup
    Spinach
    Squash
    Stir Fry
    Taco
    Tempeh
    Tofu
    Tomato
    Waffles
    Wrap
    Zucchini

    RSS Feed

No Meat March 2018