Pumpkin is everything,
Pumpkin is nice,
Pumpkin is, a way of life.
Seriously guys, it’s kind of sad, but that pumpkin poem might just be the best thing I’ve written in a while. It really helped express how I’ve been feeling lately, ya know? Out with the negativity, in with the pumpkins. I’m naming it “Ode aux Citrouilles“, by the way. It is the French translation of the phrase ode to pumpkins.
I Google-Translated it.
Aaaanyways, on today’s post I will be sharing my favorite pumpkin-based breakfast recipe. October might be over, but I am still on a serious pumpkin kick — unlike 75% of the people I know who’ve already started decorating for the holidays! How rude. But I digress.
Pumpkin is a very versatile vegetable. You can make it as sweet or as savory as you want to, and rest assured — it will come through. You go, punkin’. Pumpkin, pumpkin, pumpkin.
Pumpkin Pie Oatmeal
Oatmeal has always been one of my favorite breakfasts, not just because I find it to be very comforting, but also because it is a literal blank canvas that I can paint however I want. I’ve been adding pumpkin and pecans to my bowls lately — the result? Pumpkin pie in a bowl.
1/2 cup of rolled oats
1 cup of almond milk (or other milk preference)
1/4 cup canned or mashed pumpkin
2 tbsp brown sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
Mix all ingredients together in a saucepan (or bowl) and heat using your preferred method to cook oatmeal. Once done, add your favorite toppings. I’ve been topping my pumpkin pie oatmeal with pumpkin seed granola, honey roasted pecans, and sunflower seed butter. You could also try maple syrup, honey, or pomegranate arils. That’s right — come at me, fall.
Until next time,