Recipe: Pumpkin Pie Oatmeal with Local Hazelnuts & Real Maple Syrup

While some of you are very anti-pumpkin, many of you embrace it along with the crisp air and falling leaves of autumn. Therefore, for the next few weeks, I’ll be sharing some of my favourite pumpkin recipes, and of course, they’re always made with REAL PUMPKIN, no flavourings or syrups.

Today, I’m starting simple with a pumpkin pie oatmeal recipe from Oh She Glows.

Start by roasting a small sugar pumpkin until it’s soft. You can use canned, but the best results require the fresh version (I found mine at Vancouver Farmers Markets). Next, heat a cup of almond milk in a pot on the stove and add ⅓ of a cup of oats. Once your mixture starts to simmer, add a ½ cup of pumpkin and a half tablespoon of chia seeds. Next come the spices (cinnamon, ginger and nutmeg), then a splash of vanilla.

I love making this recipe the night before so the spices really have a chance to meld together over night.

Before you chow down, garnish your pumpkin pie oatmeal with crushed hazelnuts, a bit of maple syrup and a splash of almond milk.

Can’t get enough pumpkin? Try making this Homemade Pumpkin Spice Latte.

This story was written for The Peak Radio


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