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–+ servings
Tami Kramer Nutmeg Notebook

Chocolate Pumpkin Oatmeal

5 from 1 vote
A quick and easy filling breakfast or dessert. I love the combination of pumpkin and chocolate.
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Servings: 1
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup water
  • 1 banana, very ripe, peeled, sliced
  • 1/2 cup rolled oats
  • 1/2 cup canned pumpkin not pumpkin pie filling
  • 1 Tablespoon Date Syrup use more or less for your personal taste preferences
  • 1 Tablespoon Ground flax seeds
  • 2 Tablespoons Cacao or cocoa powder
  • 1/2 teaspoon pumpkin pie spice
  • 1 pinch ground vanilla bean or a drop or 2 of vanilla extract
  • cacao chips, unsweetened or your favorite choc chips

Equipment

  • sauce pan

Method
 

  1. In a medium size sauce pan over medium heat add the water and banana, bring to a boil, add the oats and stir occasionally, cook for about 5 minutes.
  2. When the oats are cooked add the rest of the ingredients, reserving the cacao chips to garnish the top.
  3. Add plant milk if desired to thin it out.
  4. Garnish the top with cacao chips or chocolate chips

Notes

Substitutions:
Rolled Oats – your choice of oats just adjust the water and cooking time accordingly
Canned Pumpkin – fresh cooked pumpkin, winter squash – steamed zucchini or cauliflower
Pumpkin Pie Spice – cinnamon
Cacao powder – unsweetened cocoa powder, Wonder Cocoa for caffeine free or carob powder
Trader Joe’s Unsweetened Cacao Chips – your favorite chocolate chips
Flax Meal – hemp or chia seeds, optional you can leave it out
Banana – 1/2 cup applesauce
Date Syrup – 1 date, raisins or maple syrup

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