Pumpkin Pie Oatmeal Bowl
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!
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!
- 4-6 pitted medjool dates*
- 21/2 cups water
- 11/3 cups quick oats*
- 1- 15 oz can of pumpkin puree*
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- pinch of black pepper
- 1/4 teaspoon clove
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/2 cup cashews*
- 1/2 cup water
- pumpkin seeds
- walnuts/ pecans
- banana slices
- 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.
- 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.
- In a blender, combine cashews and water. Blend until smooth.
- Distribute the oatmeal to 4 bowls. Pour the cashew cream over each bowl and top with nuts, seeds, and banana as desired. Enjoy!
- This method suggests cooking the dates down, but you can blend the dates with the cashews and water instead of cooking it down. Add an extra 1/4 cup of water when blending the cashews and dates.
- If using steel cut oats, use 1 cup oats and 2 2/3 cups water.
- If you can use organic pumpkin puree, use it! I find organic pumpkin tastes way better than conventional canned pumpkin.
- If your blender is not very strong, soak the cashews in hot water for about 30 minutes.
- If you have a nut allergy, swap out the cashews with soymilk or other plant-based milk.