Pumpkin Pie Oats with Macadamia Nuts & Pepitas - Vegan





Another great way to use pumpkin puree is to add it to your morning oats. I have been absolutely loving this warm and cozy oatmeal recipe this fall season. The best part is the warm maple syrup on top as it really ties in all the flavors together.


A few weeks ago on my Instagram stories, I shared my opinion on regular vs. organic canned pumpkin puree. There is actually a difference! I prefer regular canned pumpkin puree over organic because it's thicker and holds its shape. Most organic canned pumpkin puree is very watery (almost like baby food consistency) so I don't usually use it in recipes especially when baking.


I did test out this recipe using both versions and, as I predicted, the regular pumpkin puree produced a much tastier oatmeal bowl. Enjoy this new fall morning oats recipe!


Pumpkin Pie Oats with Macadamia Nuts & Pepitas - Vegan


3/4 cup rolled oats

1 & 1/2 cups water

1/2 cup pumpkin puree (I don't recommend using organic pumpkin - it's too watery)

1 ripe banana, split into 6 chunks

1/2 tsp cinnamon

1/2 tsp nutmeg

1 Tbsp maple syrup

2 Tbsp macadamia nuts, chopped

1 T pepitas


Combine the oats and water in a small saucepan and bring to a boil. Once it reaches boiling, quickly add in the pumpkin puree, banana chunks, and spices. Stir well. Lower the heat to simmer and cook most of the water has evaporated and it has thickened. Transfer to a bowl and top with the maple syrup, macadamia nuts, and pepitas.

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Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!

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