When you think of pumpkin spice, what comes to mind? Pie (of course), all kinds of baked goods, like these blueberry pumpkin scones, and the famous pumpkin spice latte, right? Those are all a few of my favorites when fall comes around, BUT have you ever tried mixing pumpkin into your oatmeal? It's everything I love about fall in one bowl. Topped with fresh blueberries and toasted almonds, my pumpkin craving is instantly satisfied without packing on the pounds. Oh, and did I mention it's vegan-friendly? That's right! Easy, healthy and tasty - I'd love to hear what you think in the comments section below!
California Giant blueberries
1/2 cup rolled oats
1/2 cup unsweetened vanilla almond milk
1/2 cup water
pinch each of salt, cinnamon and flaxseed meal
2 Tbsp pumpkin puree
2 Tbsp brown sugar
almonds, crushed (optional)
Bring the almond milk and water to a boil in a small saucepan. Add oats and salt and reduce heat to medium.
Stirring occasionally, cook for 2 minutes and then add pumpkin. Cook for 3-4 minutes more or until creamy, stirring often.
Toast almonds in a skillet over medium heat until dark on all sides.
When ready, remove oats from heat and add flaxseed, cinnamon and brown sugar to the oatmeal. Stir until combined.