Hi ladies!
This past Sunday, I was in the kitchen doing the thing Oliver loves BEST….trying out new recipes for him to Taste-Test before bringing them to all of you ;-). He (and the dogs, btw) will literally stalk me during the entire process. It’s kinda weird to be honest. I think they need a hobby.
Like Brunch at a 5-star Resort
I wanted to make an elevated oatmeal bowl for fall, reminiscent of something you might find at the Brunch of a 5-Star Resort – except super healthy & nutritious as well as addictingly delicious. I think I did it!
This Plant-Based “Pumpkin Maple-Pecan Oatmeal Bowl” is truly multi-layered with so many dimensions of flavor, texture and heartiness – it has some serious staying power in addition to being flat out addicting!
The flavor profile is SO “Fall Harvest!” Pumpkin, Maple, Vanilla, Dates & Pecans.
The Good-for-Ya Deets!
- NO Added-Sugar (check)
- Gluten-Free (check)
- Balance of Fiber, Protein, Carbs & Good Fats (check)
- Absolutely addictingly delicious! (Check, check…..checkmate!)
What’s In the Bowl:
First, the Base
A base of Oatmeal, Flax Seeds & Almond Milk create a creamy, nutritious, neutral flavor base to create any flavor profile that you like! Flax seeds add fiber and protein, which helps keep us fuller for longer. Plus it’s a nice textural element combined with the oats.
Oats, Flax, Vanilla & Almond Butter
Next, the Add-ins
To the base, I added in Pumpkin Puree, Almond Butter, Pumpkin Pie Spice, & Vanilla for the yummy fall flavors as well as an added layer of nutrition (fiber, vitamins & good fat). Plus Chopped Dates for chewy sweetness and texture, plus a splash of No-Sugar Maple “Syrup” stirred in for fall!
Pumpkin Puree, Pecans, Banana, Dates & Maple “Syrup”
Finally, the Toppings
I mean….. ya gotta have toppings, right!?? That’s the best part, IMO.
I chose a dollop of Coconut Milk Yogurt for more protein and a cool juxtaposition to all of the other warm flavors, Sliced Bananas and Chopped Pecans to echo the maple flavoring.
The Result…..
I brought a tasting-bowl over to my official Taste-Tester, aka, Oliver. I mean, the sacrifices this man makes for me. I cry.
He loved it SO much that he no joke, finished the ENTIRE 2-servings, except for 2 small bites that I managed to grab.
Keep in the Fridge for Breakfast Tomorrow!
The recipe makes 2 servings and it’ll keep in the fridge for breakfast the next morning. Just pop it in the microwave, add a little more almond milk if you like – then add your toppings. Boom.
After deciding that this one’s a keeper, I doubled the next batch and put it in an airtight container in the fridge, for easy breakfasts (or snacks!) over the next couple of days.
½ for bfast, ½ as a snack
Just because something is generally “for breakfast,” doesn’t mean you can’t have it whenever you darn well please. The 2nd day, I actually had half for breakfast and half as a late afternoon snack – it was easy & perfect!
Pumpkin Maple-Pecan Oatmeal | PLANT-BASED
Ingredients
- 1 cup Rolled Oats, Gluten-Free
- ¼ tsp Sea Salt
- 2 tbsp Flax Seeds
- 1½ cups Vanilla Almond Milk, Unsweetened
- ½ cup Pumpkin Puree, Unsweetened & No Additives
- 2 tbsp Almond Butter, Unsweetened
- 1 tsp Vanilla Extract
- 1½ tsp Pumpkin Pie Spice
- 2 tbsp No-Sugar Maple Syrup
- 2-3 Medjool Dates, Chopped
Toppings
- Non-Dairy Yogurt
- Banana Slices
- Chopped Pecans
Instructions
- In a medium saucepan, bring Almond Milk to a light boil. Stir in Oats & Flax Seed.
- Reduce heat and continue stirring until Oats are tender but not mushy. Usually 3-5 minutes.
- Remove from heat. Stir in Vanilla, Pumpkin Puree, Pumpkin Pie Spice, Maple Syrup, Almond Butter & Chopped Dates until all incorporated and heated through.
- Plate! Divide equally between 2 bowls & top with a dollop of plain Coconut Milk (or any non-dairy) Yogurt, Banana Slices and Chopped Pecans. Add a little more Almond Milk if you like.
