Last week, I opened my first can of pumpkin of the season. Inspired to use the pumpkin in a variety of ways, I’ve spent my mornings exploring the many ways of eating pumpkin for breakfast.
Driving home from yoga on Wednesday morning, I found myself thinking about pumpkin oatmeal. However, upon entering my kitchen, I was suddenly craving a pumpkin smoothie.
In the blender:
- 1/3 cup canned pumpkin
- 1 small frozen banana
- ~1 cup soy milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- dash nutmeg
- Almond Spice Granola
- Chia seeds
Like eating pumpkin pie for breakfast!
The next day, I was back in the mood for oatmeal. There seems to be something about pumpkin oatmeal that bloggers just love! I have seen many variations out there, but Kath has my vote for best oatmeal! I used her basic whipped banana oats recipe (with soy milk), plus 1/3 cup pumpkin stirred in at the end, and the second half of my banana and a handful of trail mix on top.
Up next: Pumpkin Cream Popped Amaranth!
This breakfast was on my fall bucket list, and it did not disappoint! I had made popped amaranth once before, and need to remember to make it more often. It doesn’t take long to make once you get the pot hot enough, and it is so fun to see the tiny amaranth seeds pop into a crispy, crunchy cereal. Plus, I like the taste of popped amaranth more than cooked–the earthy taste is less intense.
Browsing Ashley’s gorgeous blog for the recipe, I passed by her recent post about Cashew Pumpkin Cream. Talk about delicious– I had to give it a try! I made a few modifications, sweetening my cream with agave syrup instead of dates, and adding more milk.
Pumpkin Cashew Cream
- 1/2 cup cashews, soaked
- 1/2 cup canned pumpkin
- 2 teaspoons agave syrup
- 1 cup unsweetened soy milk
- 2 teaspoons cinnamon
- 3/4 teaspoon vanilla extract
- 1/2 frozen banana
- dash of nutmeg
- pinch of salt
Soak cashews at least 5 hours, or overnight. Drain cashews, and place in blender, along with the rest of the ingredients. Puree in a blender until smooth. Store in a covered container in the fridge for 4 – 5 days.
I popped my cereal and prepared the cream the night before, storing both in glass jars in the fridge overnight. In the morning, I whisked an additional 3/4 cups soy milk with a few big scoops of the Pumpkin Cashew cream in order to develop the right consistency for a cereal topping.
After this breakfast, I still had quite a bit of cream leftover. I have been enjoying it on top of yogurt, with chocolate pudding, mixed with applesauce, or straight from the jar! It is truly delicious, and oh-so decadent.
These three breakfasts fit within my typical morning bowl of goodness, but there are still many more ways of eating pumpkin for breakfast (Pancakes! Waffles! Muffins! Quick Bread!). What’s your favorite?