Pumpkin Pie Oatmeal Bowl

Nothing tastes more like fall than apples, butternut squash, and pumpkin–everything! Personally, I am not one of those pumpkin latte kind of gals, but I do love my homemade pumpkin pies (both baked and unbaked), pumpkin smoothies, pumpkin bread, and my pumpkin oatmeal bowls. 



Kristina DeMuth Pumpkin Pie Oatmeal

This oatmeal pumpkin pie bowl is a delicious, comforting way to start the day! It’s sweet and creamy— and it’s packed with healthful ingredient to get your day going on the right note.  Pumpkin pie oatmeal bowl for the win! 


Nutritional Spotlight

Pumpkin: this starchy vegetable is rich in Carotenoids called beta- Carotene and alpha- Carotene. These antioxidants give pumpkin that bright orange coloring. The body turns carotenoids into Vitamin A, which then can be used for a number of other functions in the body; including promoting eye and skin health. Carotenoids help keep cells healthy by protecting them from damage caused by free radicals. And therefore, may also play a role in preventing cancer.

Pumpkin is also a great source of fiber (7 grams per cup), iron (3.4 mg per cup), Vitamin C (10.3 mg per cup), Vitamin E (2.6 mg per cup), Vitamin K (39.3 mcg per cup), Magnesium (56.4 mg per cup), and Potassium (505 mg per cup). Potassium, in particular, is one mineral that Americans don’t get enough of. The recommended minimum adequate intake is 4,700 mg, and less than 2% of Americans meet that recommendation. All of our cells use potassium to function properly. Potassium plays an important role in heart health, helping prevent strokes and improve artery function

 A small amount of healthy plant-based fat helps absorb carotenoids, since they are fat soluble nutrients. The cashews and pumpkin seeds in this oatmeal are healthy, wholesome plant-based fats that not only make this bowl delicious, but also extra nutritious! 


Pumpkin Pie Oatmeal Bowl
Serves 4
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  1. 4-6 pitted medjool dates
  2. 2 1/2 cups water
  3. 1 1/3 cups oatmeal
  4. 1- 15 oz of pumpkin puree*
  5. 1 teaspoon cinnamon
  6. 1 teaspoon turmeric
  7. pinch of black pepper
  8. 1/4 teaspoon clove
  9. 1/4 teaspoon nutmeg
  10. 1/4 teaspoon ginger
Cashew Cream
  1. 1/2 cup cashews*
  2. 1/2 cup water
Optional Toppings
  1. pumpkin seeds
  2. walnuts
  3. banana slices
  1. Chop the dates into small pieces and add to a pot. Add 2.5 cups water and bring to a boil. Once the water is boiling, add the oats. Cook the oats until soft.
  2. If the dates didn't cook down all the way, mash them lightly with a fork. Stir in the pumpkin puree, cinnamon, turmeric, black pepper, clove, nutmeg, and ginger. Adjust seasonings to taste. Heat on low until desired temperature.
  3. In a blender, combine cashews and water. Blend until smooth.
  4. Distribute the oatmeal to 4 bowls. Pour the cashew cream over each bowl and top with nuts, seeds, and banana as desired. Enjoy!
  1. If you can use organic pumpkin puree, use it! I find organic pumpkin tastes way better than conventional canned pumpkin.
  2. If your blender is not very strong, soak the cashews in hot water for about 30 minutes.
Kristina DeMuth https://stonebreakerswebgroup.com/