Popular Porridges
Tag Archives: winter squash
Pumpkin Nut Butter Oatmeal
It’s so appalling to consider how I used to hate pumpkin. Why were my taste buds so worthless for twenty years?! Recently, I’ve been a fiend for anything and everything pumpkin.
I’m also a fiend of anything nut or nut butter related. I recently saw a pin for a recipe for pumpkin oatmeal topped with almond butter, and I quickly logged the idea on The List. (Unfortunately, I cannot find this recipe for the life of me. If you know what I’m talking about, please comment below so I can give inspiration credit to the original poster!)
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Pumpkin Pie Oatmeal
Yep. My Pumpkin Pie Baked Oatmeal was a hit, so I decided to try it out on the stove as well. 🙂 Everything’s better on the stove, right? Right??
This recipe is perfect because autumn is definitely setting in. I know this because each day when my alarm goes off at 5:35, it’s a little darker outside. 🙁 And each morning, it’s a little chillier on our walk to work. Autumn is admittedly my favorite season, but I’m not a huge fan of those two particular characteristics.
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Pumpkin Pie Baked Oatmeal
As a planner, I’m always thinking ahead. Far ahead. I’ve already started looking at my options for Thanksgiving, my absolute favorite holiday. My roommate offered to let me spend it with her and her family. My very first question was, “Will there be pumpkin pie?”
I don’t ask much from my Thanksgiving meals. All I request is pumpkin pie…and at least one green vegetable. 🙂
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Sweet Potato and Cranberry Oatmeal
Having this job means packing lunches again. My entire first week, I stuck to two meals. The first was a PB&J sandwich. Shocking? No, not at all. 🙂
The second was a baked sweet potato. With Earth Balance. And cinnamon. And a little salt. And dried cranberries. GOOD GRACIOUS.
Pumpkin and Peach Oatmeal
As I prepare for my big move to the east coast, I worry about the state of this blog. Our work day starts bright and early in the mornings. Will I have time to snap a picture of my breakfast? Will I feel silly photographing my food in front of my roommates?
I don’t want my blog to die. I love this blog. It’s one of the first blogs (I’ve had several in the past) in which I’m eager and enthusiastic to post more. Sure, sometimes it feels like work, and I just want to eat my stinkin’ oatmeal and not deal with my mediocre photography skills. However, it’s worth it, and I still have dozens and dozens and dozens of ideas that I’m eager to share.
Pumpkin and Chocolate Chip Oatmeal
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.
Pumpkin and Chocolate Chip Oatmeal
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.
Pumpkin Spice Latte Oatmeal
As I’ve said before, coffee was never a big part of my life. It wasn’t until I started ignorantly dieting several years ago that my interest in the drink really blossomed (What? No calories??). I would drink the stuff black during my brief stint as an office assistant the summer after my freshmen year of college. Brewing and drinking coffee (and cleaning up the machine afterward) gave me a break from my eight hours of scanning and shredding.
As a result, when I returned to school in the fall for my sophomore year, I was completely clueless about the nutrition of specialty coffee drinks. I had a few extra minutes before my Western Civilization class, so I stopped at Java City, the Starbucks-like company on our campus. I was in the mood for something sweeter (so not black coffee), but I had no idea what anything on the menu went (mocha? latte?? americano??!?). I did, however, see a large poster promoting the in-season Pumpkin Spice Javalanche (the equivalent of a frappuccino). Feeling adventurous, I ordered one of those.
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Pumpkin Banana Oatmeal
I think my internal calendar is confused…
Lately, I’ve been going through a pumpkin phase. It’s not very summer-ish of me, but I can’t stop making oatmeal with pumpkin! I just find something so warm, cozy, and comforting about pumpkin. It reminds me of cool autumn days, light sweaters, football games, and trees ablaze with orange and red leaves. Favorite season? Yep.
