Halloween is over, and for the second year in a row I have not let my jack-o-lanterns go to waste. After chopping out their faces, morbid I know , I baked them, scooped out their flesh and bagged ‘em up to be preserved in the freezer. Of course, I kept some in the refrigerator for me to use NOW and I’ve been puttin’ it in everything!
I have a whole lot of love for oatmeal, I mean, you couldn’t tell by all of the recipes I have for it, could you? It’s the perfect breakfast, in my mind, and so easily customizable. The fresh-baked pumpkin meat is amazing in this, you could use canned pumpkin if that’s all you have on hand, but if you haven’t baked up a pumpkin before I strongly recommend that you do so.
1/2 Cup Rolled Oats
1/2 Cup Cooked Pumpkin, chopped or pulled apart
1 tbsp. Maple Syrup
1 1/2 tsp. Pumpkin Spice
1/2 tsp. Earth Balance
A pinch of Salt
3/4 Cup Water or Non-Dairy Milk
Place all ingredients in a small pot over medium heat and stir together until evenly combined. Simmer until it’s the thickness you desire, I usually end up cooking it for around 5-7 minutes. Top with a little drizzle of maple syrup and a pinch of pumpkin spice and you have the perfect, fall breakfast!
One thing that I absolutely love about most vegan food, including this breakfast, is that it feels like indulging but without all of the guilt! Take one look at this oatmeal and you think that you could definitely bake it up and have it for dessert. But, with half of it made up of pumpkin, you have a low-calorie and filling dish that’s packed with Beta-Carotene, Fiber, Potassium and Zinc (which is a great mineral to feed your immune system with during cold/flu season!).
Also, I am participating in this month’s bloghop! It’s all about #squashlove and sharing many delicious recipes amongst the blogging community! Check it out and add your recipe to the bloghop, plus the widget.
Need an extra boost this morning? Maybe you’re hungover and have a busy day ahead of you? (Guilty as charged) This oatmeal has the nutrients to start your day off right, but with an lil’ kick of caffeine from coffee and cocoa! Oatmeal is one of my favorite dishes to make because you can so easily customize it and make it super delicious.
Edit: Cocoa has theobromine not caffeine, but they have similar chemical compositions. -Thanks BatesNursery!
Ingredients (1 Serving)
1/2 Cup Rolled Oats
6 oz. Hot Brewed Coffee
1 1/2 Tbsp. Cocoa Powder
1 1/2 Agave Nectar or Maple Syrup
1 Tbsp. Ground Flaxseed Meal
Mix all dry ingredients in a bowl. Add hot coffee and sweetener, stir together and let it set for 2-3 minutes. If you want the oatmeal to have a little thicker of a consistency microwave it for 30 seconds. And obviously, enjoy!
I made these pancakes for a couple friends, my parents and I Sunday morning and they were both delicious and extremely filling. This recipe serves roughly 5 people perfectly and is super easy! (Although you may want to make more topping than I)
This is a vegan food blog that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to photograph an event, test out a recipe, review your restaurant or just have a question you'd like me to answer email me at: firstname.lastname@example.org!