It's oatmeal season! Just like smoothies are one of my breakfast go-tos in the summer, oatmeal always hits the spot during the colder months, and this Creamy Banana Pumpkin Oatmeal is no exception. This recipe has a seasonal touch with the addition of pumpkin puree and some warming spices. When I make oatmeal on the stove, I always end up with just the most delicious and comforting bowl. It's also so customizable. You can add whatever you love on top -- berries, chia seeds, coconut flakes, etc. I added chocolate and peanut butter because they're basically my most important food groups. As the liquid base, you can use any time of milk or non-dairy milk.
Here's what you need for this Creamy Banana Pumpkin Oatmeal:
- Rolled oats -- I used certified gluten free
- Flax or chia seeds -- this is a great way to add a fiber boost
- Your favorite milk or milk substitute -- I'm a big fan of unsweetened almond milk
- Ripe Banana
- Pumpkin Puree -- you can find this in the baking aisle of most grocery stores, just make sure it isn't "pumpkin pie filling"
- Cinnamon
- Pumpkin Spice
- Nut Butter of your choice
- Chocolate Chips for topping
This recipe makes 1 serving. You can easily double it.
Ingredients:
Directions:
Mash ripe banana and set aside.
To a small pot, add almond milk, pumpkin puree, banana, oats, flax/chia and spices. If you are adding collagen or protein powder, you can add that here. Mix all ingredients well in the pot. I used a spatula, it is easy to mix and gather everything from the sides of the pot when it cooks.
Set heat to medium and bring to a slight boil. Continue to mix everything as it cooks. This takes about 5 minutes. You know it is ready when all the liquid is absorbed by the oats. You still want it to be creamy though and not too dry so be careful not to overcook.
When it’s ready, pour into a bowl and drizzle with nut butter and chocolate chips. You can also add fruit, nuts or whatever else you love. Enjoy!
If you loved this Creamy Banana Pumpkin Oatmeal, make sure to check out some of my other recipes!
- Blueberry Oatmeal Banana Muffins (Vegan)
- Honey Cinnamon Swirl Banana Bread
- Apple Cinnamon Power Oatmeal Bowl (Gluten Free)
Ingredients
Directions
Mash ripe banana and set aside.
To a small pot, add almond milk, pumpkin puree, banana, oats, flax/chia and spices. If you are adding collagen or protein powder, you can add that here. Mix all ingredients well in the pot. I used a spatula, it is easy to mix and gather everything from the sides of the pot when it cooks.
Set heat to medium and bring to a slight boil. Continue to mix everything as it cooks. This takes about 5 minutes. You know it is ready when all the liquid is absorbed by the oats. You still want it to be creamy though and not too dry so be careful not to overcook.
When it’s ready, pour into a bowl and drizzle with nut butter and chocolate chips. You can also add fruit, nuts or whatever else you love. Enjoy!
Hello Sari,
I was wondering if it is possible to substitute pumpkin puree with the pumpkin butter in this recipe?
Thanks a lot!
Hello! I have not tested it with pumpkin butter. I have only made it with pumpkin puree.