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Pumpkin pie oatmeal

19.10.2017
BREAKFAST | Recipes | Fall Recipes by: Rens Kroes

It takes a bit more time to make oatmeal than it does to pour a bowl of cereal, but studies (and my own experience) tell us that eating oatmeal leaves you feeling full (and satisfied) for longer. The spices used here, in combination with the pumpkin and the applesauce, create precisely the warming and comforting flavor I look for as the days grow colder.

 

Prep time
15 min

Portion
1

Shelf life
2 days

Supplies
saucepan

Ingredients

50 g (1/2 cup) whole oats
250 ml (1 cup) cashew or coconut milk (recipe book: on the go) 
100 g (3.5 oz) pumpkin puree
¼ tsp gingerbread spice mix 
100 g (1/3 cup) apple sauce
a pinch of sea salt 
1 tbsp maple syrup (optional) 

Topping
pecans, roughly chopped 



Oatmeal may not be quite as fast as cereal to prep, but studies show it'll keep you full longer.
Method
Combine the milk, oats and the remaining ingredients in a saucepan and bring the mixture to a boil. Reduce the heat and simmer, stirring often until the mixture thickens. The time it takes for the oats to cook depends a bit on the milk you use. With coconut or cashew milk, the oats take about four minutes to cook. With a thinner milk, like rice milk, it takes a bit longer. If the oatmeal gets too thick, you can always add a bit more milk. It’s super tasty with chopped pecans sprinkled on top! ; )

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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tags
  • oatmeal
  • breakfast
  • fall
  • vegan
  • pumpkin
  • porridge
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