Fall has arrived! In other words, pumpkin season is upon us. And what better way to enjoy this delicious vitamin A powerhouse than in a big bowl of creamy, cozy, sweet-spiced goodness?
That’s right, there’s no better way. Hearty oatmeal is mixed with pumpkin, sweet fall spices, vanilla, and a touch of maple syrup, then topped off with caramelized banana and a huge dollop of drippy maple almond butter (Justin’s brand).
So. freakin’. yummy.
It’s also super filling and nutrient-dense: tons of voluminousness from the pumpkin, and plenty of fiber, protein, and healthy fats! And on top of all that it’s ridiculously simple to make. In fact, it has become one of my most practical options for busy weekday mornings. So I can feel like I’m treating myself all the time…life necessities.
Just throw on some quick-cooking oats with milk, then stir in all the love.
For the seared banana, all you have to do is slice a ripe banana, sprinkle it with some pumpkin pie spice, and give it about a minute in a hot skillet with a tiny bit of coconut oil. Caramelized heaven in no time!
Finally, the maple almond butter (or any nut butter) provides the perfect finishing touch (or heap, in my case 😉 ). That melty richness cannot be beat.
- 1/2 cup quick-cooking oatmeal
- 1 cup skim milk*
- pinch sea salt
- 1/3 cup canned pumpkin
- 1/2 tsp pumpkin pie spice**
- 1.5 tsp natural sweetener***
- 1/4 tsp vanilla extract
- 1 tsp maple syrup
- 1/2 ripe banana
- 2 tsp almond butter****
- Combine oats, milk, and salt in a small saucepan; bring to a simmer, reduce heat to medium-low and cook a couple minutes, adding additional water or milk as needed.
- When oatmeal is done, lower heat and stir in pumpkin, pumpkin pie spice, sweetener (depending on desired sweetness), vanilla, then finally maple syrup. Transfer to a bowl.
- Lightly grease a small nonstick skillet (i.e. rub with coconut oil), and heat over medium-high. Slice banana in half lengthwise, and sprinkle inner sides with a pinch pumpkin pie spice or cinnamon. Transfer face-down to skillet, and cook 1-2 minutes, or until golden. Gently flip and cook an additional 30 sec. Place over oatmeal.
- Top with maple almond butter.
- *Or any milk of choice
- **If you don't have any pumpkin pie spice, you can try: 1/4 tsp cinnamon, 1/16 tsp nutmeg, 1/16 tsp ground ginger, and a dash ground cloves or allspice
- ***Any equivalent to 1-1.5 tsp sugar, or an additional 1 tsp maple syrup.
- ****Justin's maple almond butter is perfect for this!