Pumpkin Pie Oats

Ok, so as you probably know it's now October. AKA it is now acceptable to be cooking all things pumpkin.
As cliche as it may be, I too, am pretty much obsessed with pumpkin dishes. I love the warming mix of cinnamon, ginger, and nutmeg that make up pumpkin spice, the smooth, silky texture of pumpkin pie, and the comfort of a steaming bowl of pumpkin soup.
All pies aside, the nutritional benefits of pumpkin are also something I can get behind. As part of the squash family pumpkin is high in Vitamin A, C, and fibre, helping to keep your immune system strong, your skin, hair, and nails healthy, and your belly satisfied.
While I wouldn't endorse a slice of pumpkin pie as a balanced breakfast choice, I do think that pumpkin should be considered as a breakfast food.

This quick, no-cook recipe for oatmeal, has all the wonderful aromas of pumpkin pie, minus the sugar, butter, and heavy cream. In fact, a bowl of these oats contains a serving of vegetables, helping you reach your daily recommended intake of 6-7 servings (8-10 if you are a man).
The spices evoke the flavour of pie here, so not much sugar is needed, the oats are just lightly sweetened with maple syrup.

Top with some greek yogurt as a replacement for whipped cream, and you've added in a dash of protein too!

Pie for breakfast, what's not to love?

serves 1

1 1/2 cups rolled oats

1/2 tsp chia seeds

1/4 tsp cinnamon

1/8 tsp ginger

1/8 tsp nutmeg

pinch of ground cloves

1/3 cup pumpkin puree, unsweetened

1/3 cup unsweetened almond milk

1/2 tbsp maple syrup

1. In a small bowl, whisk together the oats, chia seeds, and spices.

2. Add in the pumpkin puree, almond milk, and maple syrup and mix well to combine. Cover, and place in refrigerator overnight. The following morning remove oats from refrigerator, uncover, and enjoy.