Let me be super transparent. Even though I’ve lived in New England my entire life, I lived in an Arab household where “fall” recipes were not really made/introduced. I’m accustomed to Arab desserts and traditions much more than American ones. So making pumpkin bread and apple crisp doesn’t come naturally to me! I’m trying my best to learn more seasonal recipes for myself and for you all! So, one morning I made these pumpkin pecan oats and dang were they good!
Yields: 1 bowl
Portion: 1 bowl
Prep time: 2 minutes
Total time: 10 minutes
This recipe is dairy free, gluten free, and vegan.
Ingredients:
1 cup of almond milk
1 cup of oats (GF optional)
1-2 TBSP of pumpkin purée
1 TSP of vanilla extract
Cinnamon, pumpkin pie spice
Pecans
Pumpkin seeds
Chia seeds
1 banana
Instructions:
1. Add a small saucepan on the stove on medium-high heat. Add 1 cup of almond milk.
2. Add the pumpkin purée and the vanilla extract and mix.
3. Once it heats up, add the oats, ¼ cup of crushed pecans, and cinnamon to your liking. Stir until the oats soak up the milk.
4. Now add into a bowl and top with banana, pecans, pumpkin seeds, and chia seeds to your liking. Sprinkle on some pumpkin pie spice and enjoy!
I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.
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