I know it was “officially” fall a few days ago…but I am saying it now. It’s officially fall. All the bloggers are putting pumpkin in everything. Like me with my pumpkin mac n’ cheese. Obsessed.
And I jumped on the bandwagon and threw together pumpkin oats. Well, I used to make it a lot last fall but my photography has gotten a bazillion times better since then 😉
Honestly I was bored with what I usually make and had this leftover pumpkin in a container that needed use. Thought I’d spice things up a bit. Oh, and this was lunch on Sunday and I decided to have it again for breakfast this morning:
Pumpkin Pie Oatmeal
The Fitness Dish
-1/3 cup oats cooked in a little less than 2/3 cup water[in microwave for 2 minutes]
then add the following:
-big glob of pumpkin [I use a large silverware tablespoon…but it’s probably like 2 1/2 Tbsp on a measuring spoon]
-1 Tbsp hemp protein powder
-1 tsp cinnamon
-3/4 tsp nutmeg
-dash of ground ginger
-tiny drizzle of maple syrup
-handful of chopped pecans
-few splashes of almond milk
-1 frozen banana, frozen in chunks
-1/2 tsp almond extract
-1 tsp cinnamon
-splash of almond milk
place all ingredients in food processor or vitamix and blend until an ice cream consistency. Place on top of hot oats. Top with more pecans and cinnamon. It will melt so let the oats cool enough before you add it so you can eat it right away.
Pumpkin oats aren’t anything new really.
Something I have never seen in the blog world though….or maybe I am just not reading enough blogs….is a squash that doesn’t get enough credit.
NOT the one in the front….
ROASTED RED KURI SQUASH (thanks, Katie for clearing that up)
This wasn’t kabocha, but looks a lot like it…was even called i tin the store. Katie informed me that it was Red Kuri Squash..she grew it!
I love slicing it really thin, brushing with a little olive oil, salt, pepper and lots of cinnamon and roasting it at 400 degrees for eh, 15-25 minutes depending on your oven.
I don’t waste any parts either. Michael doesn’t like squash in general. He won’t even try it because he’s weird impossible…but he can’t resist when I toast the seeds
But Kabocha squash was not my focus today…
My friend at the gym [most in shape pregnant person on earth/now most in shape post-partum person] has been raving about this. I always give her new recipe ideas. I’ve turned her onto hemp seed butter, banana softserve and Vega protein when we discuss dairy-free treats and plant protein options…and some of my other crazy concoctions she was willing to try. So when she said these were amazing and would change my life I had to run over to Whole Foods and get me some 🙂
First you slice this baby in half:
Brush with olive oil, sea salt, pepper [and cinnamon if you want] at 400 degrees for 35 minutes or so
I am undecided whether I like delicata or kabocha better??? Both are pretty damn good.
Perhaps a very future post will combine both? And a third. Perhaps a triple squash something or other?
I want to end this post by saying a very special HAPPY HAPPY Birthday to my beautiful mother…
A daughter, sister, mother, grandmother, friend. Someone who will do anything for anyone. A hard worker. A strong woman. Thank you for everything you do. I hope this year brings wonderful things for you that have been long deserved! <3
Ella loves her Grammy!!!!
What’s your favorite winter squash?
Latest food discovery that you love?
For those celebrating Happy Rosh Hashannah. The Jewish New Year. The reason I had like 5,000 cancellations this week 😉 We will be having holiday dinner tonight at my mother in laws [I’m making this with spaghetti squash and this in pie form] and celebrating my momma’s birthday tomorrow night!