It’s the season for a festive breakfast, which in November means incorporating pumpkin in there somewhere. This breakfast is easy and quick to whip up. It can be varied according to your preferences, but the basic recipe stands as a good rubric. And so begins the pumpkin kick! Enjoy!
Here’s why this dish glows:
Pumpkin: is a great source of fiber and of chemicals called phytosterols, which reduce LDL (bad) cholesterol. Pumpkin also reduces cancer risk and maintains skin’s youth due to its antioxidant content. Pumpkin seeds are also known to boost your mood. Pumpkin can also be great fuel post workout on account of its potassium content, which restores the body’s balance of electrolytes. And lastly, heading it to the Winter season, pumpkin is a great tool to boosting your immunity and keeping you sickness-free!
Pumpkin Oatmeal Breakfast
Cook Time: 3 minutes
Keywords: breakfast vegan vegetarian pumpkin maple syrup coconut flakes oats
- 1 3/4 cups almond milk or water
- 1/2 cup uncooked quick oats
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- Dash of sea salt
- maple syrup, nuts, and coconut flakes for garnish
In a saucepan, bring almond milk or water to a boil and stir in oats, canned pumpkin and pumpkin spice. Reduce heat immediately and let the mixture simmer a few minutes, stirring until oats are cooked. Serve with a sprinkle of coconut flakes, chopped pecans, and/or drizzled maple syrup.