Pumpkin oatmeal - Karlijnskitchen.com

Autumn pumpkin oatmeal

We are not done yet with the breakfasts and also not with pumpkin. Or did you have enough? I hope not, because today I am sharing a recipe for pumpkin oatmeal!
One of my favourite things about autumn is that you can vary so much with your breakfast. You can do that in summer too, but I notice that I usually stick with quark and fruit in summer (or quark with banana ice cream and peanut butter).

In autumn I vary much more. Warm oatmeal in all variances, quinoa porridge, rice pudding, pancakes or just quark. Today a recipe with autumn flavours: pumpkin, maple syrup and pecan nuts. Pumpkin oatmeal it is!

What do you need

  • 60 g oats (FODMAP: the low FODMAP amount for oats is 23 g per portion. Use a maximum of 46 g in total, unless you know, just as I do, that you can tolerate a bit more)
  • 400 ml (vegetable) milk
  • 100 g pumpkin puree/ canned pumpkin
  • ½ banana
  • 1 tbsp linseed
  • 2 tbsp maple syrup
  • Pumpkin spice
  • Pecan nuts for decoration

How to prepare the pumpkin oatmeal

  1. Mash the banana.
  2. Put the milk together with the oats and the maple syrup in a pan and bring to boil. Let it boil for a few minutes on a medium heat while stirring until it thickens.
  3. Add the linseed, mashed banana and pumpkin puree and stir through. Heat it for a few minutes. Then also stir the pumpkin spice through the oatmeal.
  4. Divide the oatmeal over two bowls and decorate with some pecan nuts.

Enjoy! I am curious what you think about the pumpkin oatmeal! 

Will you let me know if you make my pumpkin oatmeal? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Pumpkin oatmeal - Karlijnskitchen.com

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Autumn pumpkin oatmeal


  • Author: Karlijn
  • Total Time: 10 mins
  • Servings: 2 1x

Description

In autumn there are so many kinds of breakfast you can eat, I love it. Today I made a pumpkin oatmeal breakfast with maple syrup and pecan nuts. Low FODMAP


Ingredients

Scale
  • 60 g oats (FODMAP: the low FODMAP amount for oats is 23 g per portion. Use a maximum of 46 g in total, unless you know, just as I do, that you can tolerate a bit more)
  • 400 ml (vegetable) milk
  • 100 g pumpkin puree/ canned pumpkin
  • ½ banana
  • 1 tbsp linseed
  • 2 tbsp maple syrup
  • Pumpkin spice
  • Pecan nuts for decoration

Instructions

  1. Mash the banana.
  2. Put the milk together with the oats and the maple syrup in a pan and bring to boil. Let it boil for a few minutes on a medium heat while stirring until it thickens.
  3. Add the linseed, mashed banana and pumpkin puree and stir through. Heat it for a few minutes. Then also stir the pumpkin spice through the oatmeal.
  4. Divide the oatmeal over two bowls and decorate with some pecan nuts.
  • Cook Time: 10 mins

 

 

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1 Comment

  • Gracie says:

    This is the best low fodmap oatmeal I’ve made! So creamy and delicious. Thank you!

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