This weekend I declared I was done with pumpkin. I’d just had enough of it and tried all of my favorite recipes that ask for it. I then realized I still had 8oz or so left in the fridge that I was vowing not to waste, and adding a little vitamin A to breakfast never hurts either. And man, of course I am not done with pumpkin, who am I kidding? It made our breakfast festive and yummy and full of flavor. This pumpkin oatmeal also is so. much. better for you than the pumpkin pecan dried mix they sell at Trader Joes, or any instant oatmeal for that matter. Our version was steel cut oats, but I think rolled oats would have presented a creamier flavor. Honestly, use whatever oatmeal variety floats your boat. Also, we like the subtle sweetness and texture of a mashed banana in our oatmeal, but of course, if this seems strange to you, or you hate banana, feel free to leave it out. You may have to add more syrup to balance the recipe, but do taste as you go and stop when it tastes just right.
2 servings rolled or steel-cut oats
1 banana, mashed well (optional)
1 tbsp maple syrup or sweetener of choice
1/4 c organic canned or fresh pumpkin
handful of pecans (raw or toasted)
Splash of milk
1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, dash nutmeg, ginger and allspice)
Bonus healthy points- Add 1/2 tsp flax meal
Cook oatmeal according to manufacturers instructions
Stir banana, pumpkin, maple syrup, pumpkin pie spice, milk and flax (if using) into oatmeal until combined. Sprinkle pecans on top and serve with a very small pinch of cinnamon. Enjoy!