It’s December. The next holiday is right around the corner. I am just not quite ready yet to give up everything pumpkin. So today I am sharing with you my pumpkin smoothie bowl and my pumpkin spice oatmeal!
What is there not to love? Pumpkin puree, pumpkin spice, oats, frozen bananas, almond butter topped with puffed quinoa and toasted pecans. And chocolate, do I need to go on? This holiday smoothie bowl and warmly spiced oatmeal both come together within minutes, are addictively delicious and nutritious.
How to make a pumpkin smoothie bowl?
Like I said this pumpkin smoothie bowl is easy and quick to make. Add all ingredients to a high speed blender and blend into a smooth and creamy substance.
Transfer to a bowl and decorate with any or all toppings.
That’s it! Breakfast on the table within 5 minutes!
Not to forget….
- freeze overripe bananas that you don’t fancy eating anymore. I always have a ziplock bag with frozen bananas in my freezer.
- And do the same with leftover pumpkin; freeze pumpkin puree in an ice cube tray. This way you can add a few cubes to the blender when you want to make a smoothie bowl.
And how to make pumpkin spice oatmeal?
Although this takes a bit longer than a pumpkin smoothie bowl, you will still have your breakfast ready within 15 minutes!
You will need oats and water (!) or milk (I used unsweetened almond milk) in a 1:3 ratio. Add both to a sauce pan and bring to boil. Add some salt (don’t forget! It adds depth to the oatmeal and brings out the sweetness in the toppings) and pumpkin spice. Stir well and turn the heat low so the oatmeal can simmer.
It is important that the oats break down to get a smooth and creamy consistency. In order to do so, you’ll have to stir, stir and stir some more. After 8-10 minutes the porridge will start to get soft and stodgy so you can start taste testing from then. But usually it takes around 15 minutes to get the creamiest consistency.
When the pumpkin oatmeal is creamy divide it over 2 bowls, swirl in some almond butter and decorate with any or all toppings.
Toppings to decorate your pumpkin smoothie bowl and pumpkin spice oatmeal with:
- puffed quinoa for protein and fiber;
- toasted and chopped pecans; pecans are heart healthy, anti-inflammatory, improve your digestion and boost your immune system;
- chopped dark chocolate; for a little extra indulgence and also because dark chocolate is rich in minerals and antioxidants;
- slices of banana; they give you energy, are rich in vitamin C and potassium;
- and/or grated apple; for even more fiber and antioxidants.
Two simple but seriously delicious breakfast bowls that just scream holidays! We love both the pumpkin smoothie bowl and the pumpkin spice oatmeal here in this household. We hope you do too. They are
nutritious – wholesome – quick and easy to make – great for a weekday breakfast – a kid’s favorite – and so delicious
Both these bowls are made with pumpkin spice. In this blog post you can find the recipe and read all about my 3 favorite holiday spice blends.
We like to change up our breakfast routine with these two bowls. Other great breakfast dishes are quinoa breakfast bowl, coconut crusted french toast, healthy pancakes, yogurt with homemade granola with a slice of our wholesome banana bread.
Pumpkin smoothie bowl
Equipment
- high speed blender or submergible blender
Ingredients
- 2 overripe bananas (frozen)
- 1 cup coconut milk
- 1 tbsp almond butter (or sub other type of nut butter. Using peanut butter will change the overall taste significantly though!)
- 1 cup pumpkin puree (frozen)
- 1½ tsp pumpkin spice* (or sub gingerbread spice* or cinnamon)
- ½ tsp sea salt
Optional toppings:
- 1 tbsp puffed quinoa
- 1 tbsp pecans (toasted and chopped)
- ½ tbsp dark chocolate (chopped)
- ½ banana (sliced)
- ½ apple (grated)
Instructions
- Add all ingredients to a high speed blender and blend into a smooth and creamy substance.
- Divide over 2 bowls and decorate with any or all toppings.
Notes
Pumpkin spice oatmeal
Ingredients
- 1 cup gluten free oats
- 3 cups almond milk (or sub water!! or other type of milk (I would use coconut milk though)
- ½ tsp fine grain sea salt
- 1½ tsp pumpkin spice* (or sub gingerbread spice or cinnamon)
Optional toppings and add-ins:
- 1 tbsp almond butter
- 1 tbsp puffed quinoa
- 1 tbsp pecans (toasted and chopped)
- ½ tbsp dark chocolate (chopped)
- 1 banana sliced
Instructions
- Add oats and milk to a sauce pan and bring to boil. Add some salt and pumpkin spice. Stir well and turn the heat low so the oatmeal can simmer. It is important to stir frequently. After 8-10 minutes it will start to get soft and stodgy so you can start taste testing from then. But usually it takes around 15 minutes to get the creamiest consistency.
- When the oatmeal is creamy divide it over bowls, swirl in some almond butter (optional) and decorate with any or all toppings (optional).
Notes
DID YOU MAKE THIS RECIPE?
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