Pumpkin Oats!

Morning! I looked out the window this morning and got myself all excited thinking it looked so WARM. One of my roomies and I have always joked about this – how exactly can it look warm? Well, duh, it’s sunny. Not exactly the whole formula, though ;).  I brought myself back to reality when we were watching the weather and freaked when the map read “16”. I relaxed when I realized it was the wind speed only to have my hopes dashed again when the temp map said 17. Oh, right, it’s March. The biggest tease of the year. I think it will be quite a while until I’m here again…

Nauset Light Beach, Cape Cod

And like I’ll be spending a little more time feeling like this…

It was a close friend’s surprise 24th birthday party last night and the cupcakes I made (although unbelievably delicious…post to come) left me feeling a bit washed out today. I’m super sensitive to sugar and also often fall victim to its addictive qualities. Once you start, you just can’t stop, right? When I woke up I was starving (sugar leaves that empty feeling after a few hours) but the thought of banana oats was totally unappealing; my palette couldn’t handle more sweet even in the form of fruit.

Enter: Pumpkin Oats!

Today’s Bowl

In the pot:

  • 1/2 cup rolled oats
  • 1 cup Almond Breeze unsweetened original
  • big sprinkle cinnamon
  • smaller sprinkle of ginger
  • teense sprinkles of nutmeg and ground cloves
  • dash on vanilla (pour counting to 1)
  • 1/2 cup pumpkin, stirred in at the end
  • 1/3 cup Lactaid cottage cheese, stirred in at the end

On top:

  • big teaspoon of TJ’s sunflower butter
  • sprinkle Nature’s Path Hemp Plus granola
  • couple of raisins

I whipped the oats even though there were no bananas in the mixture – the combo of bananas and pumpkin tastes overly-sweet and chemically to me but I know a lot of people disagree and think it’s great! This bowl was AWESOME(sauce) (ha, we watched Parks and Rec last night and I learned this fantastic new word). I can’t eat too much dairy or else I end up with days of stomachaches so I am very thankful for Almond Breeze and Lactaid products (even too much Lactaid can get me, though). If you’re going with regular milk and cottage cheese, I’d suggest 1/2 c. milk and 1/2 c. water in your oats, just to keep the calories and dairy amounts in check.

This bowl was creamy, still with some texture from the oats, and very reminiscent of pumpkin pie (but not sweet, thank goodness!). Pumpkin holds a special place in my heart. One of my roommates accused me (quite accurately, I should point out) of trying to stretch pumpkin season out as long as possible. Pumpkin pie has no business being on anyone’s table outside of October-December. However, pumpkin is a vegetable (er, fruit?) and I’m just bettering my health by including that vitamin-A and fiber-packed punch in my oats…right?

Happy Sunday!


4 Comments to “Pumpkin Oats!”

  1. Sounds delicious. I can’t wait to make this myself

  2. I just saw the photograph. It is so beautiful!

  3. Thanks, Ma! Let me know how yours turns out =)

  4. I almost had cold cereal this morning and then I saw this recipe and changed my mind. Thanks for reminding me to stop being a creature of habit. The oatmeal was great!

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