Canned pumpkin is amazing. I’m not trying to be basic white girl about it. I just love the nutritional content of pumpkin, and I love that I can stock up on it for cheap in the fall (and have pumpkin year round!). It’s so versatile! You can use it to replace oil in your baking (thereby dramatically reducing the calorie content!). You can make some bombass cookies with it (recipe will eventually be posted). It tastes good in cappuccinos (my husband makes us afternoon cappuccinos every day and he recently mastered the PSL <3). Then there’s pumpkin soups (like this heavenly one), pumpkin french toast, pumpkin bread, and pumpkin oatmeal.
As I’m writing this post, my two-year-old is devouring her bowl of this. It’s good. Really freaking good.
You only need 1/2 cup of pumpkin in this recipe. I usually dump the contents of a can into a tupperware and store it in the fridge. Then I use what I need and store the rest. Just try to use it within the week. Waste not want not! 🙂
Also, the dates are what make this recipe. Don’t replace them with raisins. I mean, you can. It just won’t be as sweet or yummy.
Also–my last also, I swear!–some toasted pecans would taste AMAZING on top of this, and I would’ve added them if I weren’t currently out of pecans. 😥
Pumpkin Pie Oatmeal
Serves 2 (double/triple recipe as needed, or refrigerate half for tomorrow’s breakfast if cooking for one)
- 1 ripe banana, mashed
- 1/2 cup of canned pumpkin
- 1/2 cup of dried dates, chopped up
- 1 cup of rolled oats
- 1/2 teaspoon of cinnamon
- 2 cups of water
- 2 tablespoons of seeds (chia, hemp, flax, or a mix of all three)
Combine all ingredients in a pot except for the seeds. Bring to a boil, then stir and reduce heat until it’s simmering. Stir occasionally and cook down for a few minutes, until oats are cooked and most of the water is evaporated.
Ladle into bowls and sprinkle each with a tablespoon of seeds. Enjoy!