This might replace my chia seed breakfast bowl. Ok, maybe not, but at least this way I’m still getting my pumpkin fix. “Dress up” your oatmeal, while transitioning to fall and into October with this Pumpkin Bread Oatmeal. The “caramelized” banana is a trick to add a natural sweetener to any dish courtesy of Chocolate-Covered Katie, and is definitely a trick I’ll keep in my recipe box. I would’ve never thought to heat the banana to bring out its natural sugar to use it as a sweetener — it’s absolutely brilliant. (Watch out, sugar! Not sure when I’ll be needing you again.) Add the caramelized banana to the pumpkin bread oatmeal, and I now have a breakfast to look forward to during these cold mornings in Maine.
Ingredients (serves 1).
For the Pumpkin Oatmeal Bowl:
- 1/2 c oats
- 1/2 c unsweetened vanilla almond milk, like Silk
- 1/3 c pumpkin puree, heaping
- 1/4 t pumpkin pie spice
- 1 “shake” cinnamon
- 1 “shake” nutmeg
- 1/4 t vanilla extract
- Toppings, like gold raisins, craisins (reduced sugar), pecans, etc.
- Cinnamon-sugar (optional)
- Extra almond milk if you want a thinner consistency (optional)
For the “Caramelized” Banana:
- 1/2 of one small banana, mashed
- Place the smashed banana in a microwaveable bowl. Microwave for about 20-30 sec or until banana is melted, gooey or caramelized.
- In a small food processor of Magic Bullet, pulverize oats just until flour-like.
- Add almond milk, pumpkin puree, spices and vanilla to Magic Bullet and blend until the mixture is still “chunky” and not entirely smooth.
- Transfer from Magic Bullet to microwaveable bowl. Refrigerate for about 5-10 min. to allow pumpkin oatmeal mixture to thicken or overnight.
- While the pumpkin oatmeal is thickening, see directions for caramelized banana above.
- Serve pumpkin oatmeal cold or hot. I microwaved my pumpkin oatmeal for about 1 min. at full power and enjoyed it warm. The oatmeal took a more cake-like and thick consistency when hot.
- Top your pumpkin bread oatmeal with the caramelized banana, toppings of your choice and cinnamon sugar (optional). I also added a bit more almond milk to make the pumpkin bread oatmeal less doughy.