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
- Mash the banana.
- 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.
- 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.
- 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
Autumn pumpkin oatmeal
- 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
- 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
- Mash the banana.
- 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.
- 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.
- Divide the oatmeal over two bowls and decorate with some pecan nuts.
- Cook Time: 10 mins
1 Comment
This is the best low fodmap oatmeal I’ve made! So creamy and delicious. Thank you!