Pumpkin Oatmeal

For those mornings when you want pie.

But you don’t have any pie.

OK so maybe it’s a hell of a lot healthier than pumpkin pie, (maybe not any healthier than my Raw & Vegan Pumpkin Pie w/ Coconut Cream), but still – it works.  It’s got that yummy and comforting pumpkin pie flavor that we all wish we could eat every day in the Fall… only better for all parts of you.  So you can eat it everyday and nothing bad would happen to you.  Except maybe you’d become addicted to Pumpkin Oatmeal, in which case I’m sorry to have triggered that in you.

And it’s free of all the things none of y’all are eating these days – gluten, dairy, wheat, lactose, processed sugar… tuna.

But filled with all the things you need – Yumness and hugs.

 

PUMPKIN OATMEAL 

 

I’m assuming you’ve all made oatmeal before… I make mine in the microwave, always have, probably always will.  I mean, maybe if I was making like pounds of oatmeal to serve millions of people I’d consider going stovetop, but I’m good with the microwave.  That’s kinda all we we use it for in my house anyway.  But if you’re a stovetop oatmeal maker, more power to you.  Do what you do.

…

In a microwave safe bowl or mug, combine the following…

1/2 cup raw, rolled oats (sometimes we use a mix of different grains in ours- barley flakes, quinoa, etc. with the oats.)

1 TB chia seeds

1 tsp ground flax seeds (you can omit the seeds if you aren’t a fan… my husband doesn’t like them because of their texture but I love all parts of ’em.)

good pinch of kosher salt

Stir.

Add enough water to just cover the grains (I prefer my oatmeal to be thick and kinda gummy… like cookie dough.  Maybe I’m weird like that, but if you’re like my husband and prefer yours runny, add more water.)

Microwave for 1 minute, or until the grains have cooked through and soaked up the water.

Stir in the following…

1/4 cup plain pumpkin puree (I always use the canned and keep it on hand at all times – not pumpkin pie filling)

2 TB coconut cream (The top part from the can of (unsweetened full fat coconut milk)… again, I always have some because I use it a lot in different recipes, but they now sell just the (unsweetened) coconut cream in certain grocery stores.  If you want to make this and have everything but the coconut cream, use whatever creamy or milky thing you gravitate towards… I just can’t attest to the result.)

~1 tsp agave nectar (More if you need it sweeter, and honey or real maple syrup could be used as well, just taste as you add because the sweetness levels are different in each.)

1/2 tsp pumpkin pie spice

Stir to combine everything.  Heat again if it isn’t hot anymore.

Enjoy.

Comfy socks and blanket required.