Welcome to day 2 of Pumpkin Week! Todays’ dish is pumpkin oatmeal. This is one of my favorite breakfasts for this time of year. If I have time, I bake it after cooking it on the stovetop and make sort of a casserole. I usually top half of it with pecans and the other half with pumpkin seeds, making his and hers oatmeal, since Dennis doesn’t like pecans.
1 cup rolled oats
1 banana, cut into chunks
1 cup canned pumpkin
2 cups milk of choice (I use hemp milk)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 tablespoons cashew or almond butter
handful of pumpkin seeds
Boil oatmeal in milk. Turn down heat to medium and stir in the pumpkin, banana, spices and seeds. Cook together for a few minutes until oatmeal has thickend. Turn off the heat and then stir in the nut butter.
Once oatmeal has been cooked, transfer to a casserole dish. Sprinkle chopped pecans or pumpkin seeds on top. Bake at 350 for 15 to 20 minutes.