This wasn’t the recipe I intended to post today, but I’d say it makes a pretty good back-up, don’t you think?
I was poking around my sister’s kitchen when I discovered the most glorious thing: a jar of pumpkin butter. Half of me was overjoyed, yet the other half of me was peeved. I knew exactly when and where she got that jar. . . because I bought one, too. We were at a glorious souvenir shop in Estes Park, Colorado. It was a little over a YEAR ago. I finished mine within a couple of months.
. . . Hers is still nearly full.
I was appalled! However, I opened it up, stirred it a little, and sniffed it. It seemed perfectly fine still, despite being over a year old. It needed some love, though (after being ignored for so long), so I made the recipe that I used to make last summer when I had my own jar. . . but I made it even better by adding some chocolate chips. 🙂
The awesome thing about pumpkin butter is that it’s already seasoned and very flavorful. It tastes like pumpkin pie in a jar! That makes it a great candidate for “5 ingredients or less” recipes. However, if you can’t get a hand on any pumpkin butter, you could recreate it by using pumpkin pie filling OR regular pumpkin puree with pumpkin pie spices.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 2 tbsp. pumpkin butter
- pinch of salt
- handful of chocolate chips
How to make it:
- Bring milk (I use 1/2 c original almond milk and 1/2 c water water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Once more of the liquid has absorbed, add the pumpkin butter and salt. Stir.
- If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice and chocolate chips. I also topped with sliced banana.
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