Before I began blogging, I had no idea how versatile oatmeal could be. From dessert concoctions to overnight oats, and from breakfast bakes to smoothies and muffins, oatmeal is the one food that will never let you down. It’s always there when your fridge is bare, and has amazing filling capabilities along with exceptional protein and fiber! A can of pumpkin and light coconut milk inspired this morning’s breakfast, which was a tropical spin on my classic pumpkin pie oats. Sounds like the best of both worlds to me!
Coconutty Pumpkin Oatmeal
1/3 cup steel cut oats
1/4 can pumpkin
1/3 cup light coconut milk (I used Trader Joe’s!)
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract
Nuts and seeds for topping!
Cook oats according to package. When most of the water is absorbed, add in your banana, pumpkin, and vanilla extract, and let the oats finish cooking normally. Add in your spices, then whip the banana throughout the oats by stirring with a whisk for 30 seconds. (You can also add almondmilk or milk) Top it off with whatever your little heart desires:)
I love this twist on pumpkin. Then again, how could you go wrong combining two of the best flavors out there into a warm bowl of oaty goodness?
Make this now and thank me later! Have an amazing Saturday<3