I couldn’t take it any long; I broke down and opened a can of pumpkin. And then I opened another. And all the while, the tiny pie pumpkin I bought a couple of weeks ago sat atop the shelf, staring at me. Don’t worry little pumpkin; your days are numbered!
Pumpkin Chia Oatmeal
2 TBSP chia seeds
1/4 c oat groats, coarsely ground (or rolled or steel cut oats)
1/2 c pumpkin puree (canned or raw)
2 TBSP maple syrup (or your favorite liquid sweetener or stevia)
1/2 c (or more) almond milk (I make my own)
1/2 – 1 tsp vanilla extract (I use alcohol free)
1 tsp pumpkin pie spice
Combine everything and let it sit for a few minutes so the chia seeds can gel and thicken the oatmeal. Eat cold, room temperature, or warm. (I eat mine cold like cereal.)
To keep the recipe completely raw, use soaked then dehydrated oat groats (like I did), date paste for sweetener (or raw agave or honey if that works for your diet) or chunks of other dried fruit (raisins, craisins, dried cherries, etc), raw pumpkin puree, and homemade almond milk (to ensure it’s raw).
If you’re OK with a higher fat dish, try swirling in some almond butter, coconut butter, or coconut oil. All three would make your oats even creamier!