Pumpkin Pie Oatmeal-Halloween Special

Happy Halloween my friends!!! To celebtrate the start of the festive season I wanted to give you a morning cuddle the best way I know how 🙂

Oatmeal or Porridge is something that not only Goldy lox should enjoy and with the abundance of sweet juicy pumpkins I couldn’t go passed combining the two and creating the ever faithful Pumpkin Pie in a warming Bowl

So keep your PJ’s on, fire up the stove and create that healthy creamy, nourishing bowl that will feel like your grandmother just hugged & baked you your favourite halloween pie 🙂

lots of Treat-like love my friends!

xo DC

P.S. check out how I cooked this one up with Joanne from Fifteen Spatulas. Head on over to her channel to find out how we created Pumpkin Pie Peanut Butter Cups… not even joking

Ingredients

Pumpkin, peeled and diced into 2-3cm cubes

1 Tbsp Olive oil

Salt

1/3 Cup Coconut Milk

1 tsp Cinnamon

1 tsp nutmeg

2 Cup Oats

1/3 Cup Coconut Milk

2 Tbsp honey

1 Tbsp peanut butter

Banana, sliced

Pecans

Method:

1. Preheat oven to 200 degrees C. 395 F
2. Line a baking tray with baking paper and add the spread the pumpkin out, drizzle the olive oil over the top, sprinkle with salt and mix. Roast in the oven for 30-40 minutes or until golden brown and soft
3. Add half the coconut milk to a blender and until smooth, add remaining third of the milk along with cinnamon and nutmeg and allow to liquify.
4. Add  2 Cups of water with the oats into a saucepan and and bring to a boil on medium heat. continue to stir until thick. Fold in 2 Tbsp of the pumpkin puree, honey and enough coconut milk to loosen up the mix but still ensure it is still “oatmeal-style thick”
5. Serve in two bowls and top with peanut butter. Sliced banana, pecans, a pinch nutmeg and honey