It’s staring at you.
My yummy bowl piled deep and wide with layers of fluffy oats-‘n-bran and creamy spiced pumpkin . . .
I present Pumpkin Pie Layered Oatmeal:
You know you want it (despite the fact that it is April).
Do you have oats, pumpkin, milk, and a couple of spices in your cupboard?
Do you have 15 minutes?
Then you can make this!
* * * * *
Serves 1 – click here for nutrition information
1 1/2 cups (360 g) water
1/2 cup (48 g) old-fashioned rolled oats
1/4 cup (15 g) wheat bran
1/4 tsp pure vanilla extract
a pinch of cinnamon
optional: sweetener to taste (I used stevia, but you can use any sweetener you want – maple syrup, agave nectar, regular sugar, etc.)
Oat directions: Boil water in a small pan. When it begins to boil, add your oats and bran. Turn the heat to medium and allow the oats to cook, stirring occasionally, for about 10 minutes or until all the water is absorbed (it may look a little soupy in the early stages, but that’s okay; the water WILL get soaked up!). Alternatively, if you don’t want to wait that long for the oats to cook, you could reduce the water to 1 cup (240 g) and keep an eye on the oats (I’d guess they’d be done in about 5-6 minutes). When the oats are done cooking, remove from the heat and add the vanilla, cinnamon, and sweetener (if using). Set aside.
3/4 cup (180 g) pure pumpkin puree
1/4 cup (60 g) milk of choice (I used flax seed milk)
a pinch or so (to taste) of each of the following spices: cinnamon, nutmeg, ginger, cloves
optional: sweetener to taste
Pumpkin directions: Combine all ingredients in a blender (I used my Magic Bullet) and blend until well combined. If you don’t have/don’t want to use a blender/Magic Bullet, you could put all the ingredients in a bowl and whisk them together until they’re well combined.
To assemble, simply layer the oats and pumpkin alternately in a bowl or parfait glass (I got about 3 layers of oats and 4 layers of pumpkin). Enjoy – preferably with a cup of tea. 😉