Its no secret that one of my absolute all-time favorite things to have for breakfast is a big bowl of warm oatmeal. So good! Especially during winter time I don’t really want anything else for breakfast, because it gives me such a warm and nutritious kick-start to my day. You can vary a lot with the taste of your oatmeal, which makes it never boring. Today I want to highlight the must-try pumpkin flavor!
Besides all kind of toppings you can choose from, you can also add different things through the porridge, which will make it more thick and smooth. One of which is pumpkin, for pumpkin oats! You might raise an eyebrow there, because I admit it sounds a bit weird to have pumpkin for breakfast, but it’s actually very (read: VERY!) tasty. Pumpkins are widely available in fall and winter and give a warming winter touch to your meal.
The one I use most is the butternut squash, which is the light orange one with a pear like shape. You don’t have to peel them because the skin is thin and gets super soft after boiling. This veggie is high in vitamin C and multiple minerals, and low in calories, so it’s a great choice adding this to your first meal of the day.
This recipe is best to make when you have some uncooked pumpkin left over from dinner the day before, so you don’t have to cut one early in the morning. If you’re not feeling like cutting a pumpkin at all, you can make it easy for yourself by buying frozen pumpkin pieces! These are just as nutritious and saves you a little time (to sleep a little longer for example haha) 🙂
Enjoy your pumpkin oats sweeties!
With love,
Carolina.
INGREDIENTS
– 250 g pumpkin pieces
– 200 ml water or milk by choice (almond, soy, etc.)
– 60 g oats
– Brazil nuts (or pecans)
– vanilla extract to taste
– 1 tsp mixed spices (“speculaaskruiden”) or cinnamon
– 1 tbsp. agave syrup
– optional: ½ tbsp. cacao powder
MACRONUTRIENTS
- Energy: 583,2 kcal
- Protein: 14,8 g
- Carbs: 84,1 g
- Fat: 20,4 g
- Fiber: 16,2 g
METHOD
1. Put the pumpkin pieces with some water in a small saucepan and bring to a boil. Let simmer for 8-12 minutes, depending on how big the pieces are.
2. Check if the pumpkin is done, pour off the water and mash it with a fork to a puree. Set aside.
3. Use the same pan as you boiled the pumpkin in and add the milk, oatmeal and vanilla extract. Add some cacao powder too if you’re in a choco mood! Boil softly while you keep stirring until the mixture has gotten a porridge texture.
4. When this is the case, put the pumpkin puree into the pan as well. Keep stirring for about 2 minutes on a low fire.
5. Serve the pumpkin oatmeal in a nice looking bowl and mix the agave syrup and spices through the oats for a sweet and super tasty bite.
6. Crumble a small amount of pecans over it and if you like some coconut flakes as an extra crunchy topping. Now your pumpkin breakfast party is finished and ready to be eaten!
