Cause October is all about pumpkins and squashes, right?
And I’m fully embracing the love of pumpkins with today’s Pumpkin Spice Oatmeal!
But let’s be honest, the real secret ingredient here is pumpkin spices, which gives a little “je ne sais quoi” to this very simple breakfast. If you can’t find pumpkin spices where you live, simply make your own (you can find so many recipes online, but here’s one from Oh She Glows). Make a larger batch, cause you’ll most certainly gonna want to add it to everything! Especially some homemade pumpkin spice butter, the most delicious topping to my Pumpkin Spice Oatmeal! Can you believe I waited until this year to make my first batch of pumpkin spice butter? (definitely not the last time tho!) And I used Minimalist Baker recipe, which is so good! Definitely a new favorite of fall!
And you, have you ever done pumpkin spice butter?
Pumpkin Spice Oatmeal
One big bowl or two smaller servings
2/3 cup (70g) of rolled oats and/or quick oats (or a mix of both hihi!)
200ml (200g) of freshly boiled water
125ml (1/2 cup) of nondairy milk
1/4 to 1/3 cup of pumpkin purée*
1/2 tsp of pumpkin spice
1 tbsp of ground chia seeds
2 tbsp of your favorite nut or seed butter (here : sunflower seed butter)
1 tbsp of maple syrup or to your taste
*If you have some pumpkin spice butter (love the one from Minimalist Baker), don’t hesitate to substitute pumpkin purée with it, while omitting the pumpkin spices and the maple syrup if doing so.
In a small sauce pan, pour the frehshly boiled water over the oat flakes and let soak for at least 5 minutes.
Add the rest of the ingredients to your saucepan and mix.
On medium heat, bring the oatmeal to a low simmer, then simmer and let the oatmeal thicken at low heat until the desired texture. If necessary, adjust to your taste the maple syrup.
Transfer in a bowl and garnish with your favorite toppings…and a generous sppon of pumpkin spice butter if you have some!