I think the changing seasons have affected my appetite. Now that it’s getting cold, my body is telling me to stuff my face in the morning. For real. What might have satiated me two months ago now barely even scratches the surface of my appetite. Two hours after a bowl of oats, my stomach is crying for more!
Anyway, my recent love of pumpkins has evolved into eating pumpkin in my breakfast oats, every single day. It’s so good that I’m excited to get out of bed in the morning just to eat it (usually)!
Pumpkin Breakfast Oats
1/3 c quick oats
1/3 c non-dairy milk
1/3 c water
1/3 c pumpkin puree
1 banana, mashed
1/2 – 1 tbsp blackstrap molasses (to taste)
a drizzle of maple syrup (optional, I don’t usually use it – the banana sweetens it plenty)
Put the oats, milk and water in a microwaveable bowl and prepare as per package directions (mine says to microwave for 1 min 30 seconds and to stir halfway through, then to let it sit for 2 minutes).
Stir in the pumpkin, banana and molasses, and drizzle maple syrup on top to taste. Enjoy!
(Here’s an updated version I call “pumpkin pie oatmeal” – it’s very similar, just a little more purdy.)
At first you didn’t matter to me. I ate you in pie, but would always choose blueberry, apple or chocolate pie over you. Then one day, I found myself with two huge cans of pumpkin puree, and decided to give you a chance. I’ve become obsessed! Pumpkin is a main feature of every breakfast I’ve eaten the past two weeks. A pumpkin-less breakfast seems sad somehow. I’ve been especially loving it combined with the flavour of blackstrap molasses, and sweetened with a little bit of maple syrup.
This morning I made a batch of my sweet potato pancakes for 2
, but cut the recipe in half, and subbed pumpkin for sweet potato. I topped it with 1 tbsp maple syrup, 1/2 tbsp melted coconut oil, and 1/2 tbsp blackstrap molasses all mixed together.
It was amazing and kept me full all morning! Definitely in love with blackstrap molasses these days, and with 200mg of calcium in a tablespoon (as well as lots of iron and other mineral goodies!), what’s not to love?
Lately I’ve been on a pancake kick, probably because I got bored of my typical morning oatmeal routine. I do understand that pancakes, by nature of being fried, are certainly not the healthiest choice in the morning, but sometimes you just gotta. 3 days in a row.
I’ve been making whole wheat pancakes, which are more dense than your regular pancake, so do feel free to sub all-purpose flour for a fluffier result. However, I love these just as they are.
Today I decided to alter the ordinary pancake, and throw in some sweet potato, since I had leftovers from supper.
Pancakes, golden in the sunlight
Sweet Potato Pancakes for 2
1 c whole wheat flour (or all-purpose)
2 tsp baking powder
a dash of salt
1/2 tsp ground cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
1 c non-dairy milk
2/3 c cooked and mashed sweet potatoes
1 – 2 tbsp oil, for frying
Combine all the dry ingredients – from the flour to the cloves – in a medium bowl and mix. Add the milk and sweet potatoes and mix again. Heat the oil on a frying pan over medium-low heat, and spoon on some circles – I made mine cute and small, about 2 inches in diameter, but you can do any size you want. Cook approximately 5 minutes per side, until both sides are a lovely golden color. Serve with maple syrup and coconut oil.
sub 2/3 c canned or pureed pumpkin for the sweet potato, and top with maple syrup, blackstrap molasses and coconut oil as seen here.