Tis the season to spice up our pumpkins and eat them at every meal. Let’s run to the pumpkin patch (or, ya know, the grocery store) so we can gorge on this gourd.
I hate coffee (yeah, I know- how do I live, etc, etc.), so for the longest time I just didn’t “get” the whole deal about PSL = life. But as time went on, I discovered that I didn’t need to indulge in that caffeine-laden hot beverage to enjoy the goodness of this orange beauty.
I love pumpkin pie. Who doesn’t? If you don’t, you might be a monster and shouldn’t talk to me. (Ha! Kidding. But seriously, is something wrong with you?)
When the weather turns cold – which can happen at any time as I’m a Canadian gal – I flip from smoothies to oatmeal for breakfast. Not only is oatmeal freaking delish and easy to make – it’s also light on your wallet. I flip-flop between baked apple oatmeal, banana coconut oatmeal, and the good ol’ pumpkin oatmeal I’m talking about today. You can basically add anything into a big ol’ bowl of oats, and it’s delicious.
Pushing pumpkin into your oatmeal not only makes you trendy, it’s good for your health, yo.
According to my foodie friend, Erika Brown, RD
A pumpkin’s flesh is a good source of fibre, vitamins A and C, folate, potassium, and phosphorus. Vitamin A is key for healthy vision, proper cell growth and a strong immune system. Potassium helps maintain fluids balance, control blood pressure and allows nerves and muscles to work together.
If you carve even deeper, pumpkin seeds offer their own unique health benefits. Not only are they high in protein, iron and zinc; they also contain tryptophan, an amino acid that helps the body produce mood-uplifting serotonin.
One of my favourite cookbooks (aside from these bad boys I’ve previouly shared with you) is Good and Cheap: Eat Well on $4/Day. I love this cookbook, as it’s super budget friendly, the recipes require very few ingredients, and – on top of all that good stuff – for every cookbook that is purchased, one is donated to a worthy cause. Great, hey?
Well, back to pumpkins shall we. Check out this delish morning meal idea. If you double the recipe you have easy breakfast ideas for most of the week 🙂
Serves 2, ready in less than 10 mins
From Good and Cheap
- 1 cup rolled oats
- 1 1/4 cups water
- 1/2 cup canned pumpkin (make sure it’s just pumpkin, not pumpkin pie filling)
- 3/4 cup milk (I use vanilla unsweetened almond, but you can sub in whatever you like)
- 1/4 tsp salt
- 2 tbsp brown sugar, plus more to sprinkle on top
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- drizzle of maple syrup
Whisk the pumpkin, milk, and water together in a pot. Add in oats, salt, brown sugar, and spices. Cook over medium-low heat until the mixture comes to a boil, about 2 to 5 minutes. Turn to low, and cook for 5 more minutes. Add in maple sugar and more brown sugar to taste. Eat it. Enjoy it. Love it.