Pumpkin Oatmeal

Do I have a pumpkin problem? Maybe. But at least its really good for you! Pumpkin is full of good things like Vitamin A, Potassium, Calcium, Vitamin C, and the list goes on and on. I'm also a firm believer in having breakfast every morning so I bridged my favourite, oatmeal, with my other favourite, pumpkin, and created Pumpkin Oatmeal! After making the pumpkin muffins (which are seen in my last post), I had about 2 cups of pumpkin puree leftover. I made oatmeal the same way I do every morning (either instant or with a pot and boiling water), and I simply added in about 4 tablespoons of the puree. It left it so creamy, and ultra filling. I topped it with pepitas, flax seeds, hemp hearts, and chia seeds for added nutritional benefits.

If you like pumpkin, why not start your day with it!

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Vegan & Gluten Free Pumpkin Oat Muffins

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Tis the season of pumpkins, and I love pumpkins! They're extremely good for you, tasty, and they encompass autumn so nicely. These muffins couldn't be easier or quicker to make (or cheaper). If you like pumpkin, then you'll love these! You will need:

1 cup of pumpkin puree

2 1/4 cup of almond milk

1/3 cup of vegan butter

2 tbsp of vanilla extract

1 cup of gluten free flour

1 cup of oats

1/2 tsp of baking soda

1 tbsp baking powder

2 tsp pumpkin pie spice

1/2 tsp of salt

1 cup of coconut sugar

and a pinch of cinnamon

Preheat your oven at 350 degrees. Mix the wet ingredients together thoroughly. Whisk the dry ingredients together in a separate bowl. Add a cup at a time of the dry ingredients into the wet until everything is well mixed. Scoop your batter into your muffin tin and bake! You can top them with some oats and coconut sugar for added crunch. Let them bake for about 20 minutes.

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You can easily sub out the oats for chocolate chips, pepitas, dried fruit, pretty much anything you can on hand. They're great in the morning, or evening, or anytime of day (I really like them). And to put them into perspective, family members who shutter at the thought and taste of gluten free baked goods, loved these! Enjoy these little pumpkin goodies!

Happy Autumn!

Autumn is definitely my favourite season and all around time of year! The crispness of the air, the colours of the leaves, thanksgiving, and my birthday all add up to a lovely time for me. This is just a general post for the seasonal things that I've prepared so far. I used a rainy saturday morning to pickle some veggies. I pickled radishes, cabbage, carrots, and red onions. For a general pickle, you use 2 cups of vinegar, 1 cup of water, 1 tablespoon of sugar and 1 tablespoon of salt. I added coriander seeds as well. You can boil the water before you make the mixture for food safety.

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I made my own pumpkin spice latte from scratch, and I have to admit it was pretty delicious! Make coffee or espresso. In a pot combine 3 tablespoons of pumpkin purée (just the canned stuff) with about 3/4 cup of milk, brown sugar, and a pinch of pumpkin pie spice. Let it heat up and add it to a mug with your coffee! I topped it with more pumpkin pie spice to make it the ultimate latte!

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I have multiple pretty pumpkins around my condo now, and they just add such a wonderful sparkle and piece of autumn. IMG_2193.JPG

 

This best shows my autumn mornings: Bingley, sleeping on my bed, being cute and cuddly. I'm so lucky to have this little guy! IMG_2189.JPG