Breakfast

Two Autumn-Inspired Oatmeals (v)

It has been a while again, but I am back with a vengeance with these two delicious autumn oatmeal recipes. I’m in the final year of my degree and there is so much to do. On top of going to lectures and working on coursework, you’re supposed to keep up with writing revision notes and manage your independent research project. Oh yeah, you should also be applying to graduate jobs or PhD positions and all this without becoming a social recluse who neglects all their hobbies… I’m handling all the pressure by being in the library from at least 10 am to 4.30 pm every week day to get work done. That way I can take the evenings and weekends off to meet up with friends and relax or just sleep 😀

I’m half-way through the semester now and I am impressed with how much less stressed I am compared to last year. My strategy seems to be working well so far and I’ve even tried exciting new recipes for breakfast, lunch and dinner basically every day, but somehow I’ve not had time to sit down and write a blog post, sorry! To make up for it here are two breakfast recipes I’ve come up with over the last few weeks!

The ultimate autumn oatmeal

The most classic autumn fruit there is is the main star of the first recipe . pumpkin! My housemates bought two big pumpkins before Halloween and we still haven’t managed to eat them. We just have a massive box in fridge with roasted pumpkin pieces, so everyone can use them during the week. I’ve made Pumpkin Risotto, Pumpkin-Mushroom Pasta and Pumpkin Katsu Curry so far. But I also really wanted to incorporate pumpkin into breakfast, so here is my version of pumpkin oatmeal. I’m using flax- and chia seeds to create creaminess, but they are totally optional. Because I have a huge sweet tooth, I added mashed banana to the oats and topped everything with caramelized banana and maple syrup. Don’t think about sugar content and add a big drizzle of maple syrup, you can thank me later!

Pumpkin Oatmeal with Caramelized Banana

The ultimate autumn breakfast!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 413kcal
Author: Selina Carlhoff

Ingredients

  • 1/8 roasted pumpkin substitute ~1/2 cup canned puree
  • 1 banana
  • 1/2 cup plant milk
  • 1/2 cup water
  • 1/2 cup porridge oats
  • 2 tsp ground flax/linseeds optional
  • 2 tsp chia seeds optional
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp coconut oil
  • toppings toasted cashews, frozen berries & maple syrup for decoration

Instructions

  • Mash the pumpkin and half of the banana with the milk and water (I used my blender). Pour the mixture into a pan and heat over medium heat.
  • When the pumpkin mixture has warmed up a little bit, add the oats, flaxseeds, chia seeds and the spices. Cook until the oats have reached your preferred consistency while stirring regularly (~5-10 min).
  • Meanwhile melt the coconut oil over medium heat in a frying pan. Slice up the remaining half of the banana and place in the liquid coconut oil. Cook on both sides until the banana softens and browns. You can also toast the cashews at the same time if you want to add them.
  • To serve, distribute the banana slices, nuts and berries on top of the oatmeal and drizzle with maple syrup. Enjoy!

A very valid alternative

There seems to be a theme of red and orange things in autumn – pumpkin, leaves, tangerines/satsumas and persimmons! Some people say that the Latin name means something along the lines of “fruit of the gods”, while others say it just means “fruit of the nettle tree”. But I would support the divine fruit because persimmons are genuinely delicious. It reminds me a bit of a very sweet apple which means it also makes a great addition to oatmeal. Combined with winter-y spices such as cinnamon and nutmeg persimmon oatmeal makes a great autumn-inspired breakfast if you need a break from pumpkin 😉

Persimmon-Almond Oatmeal

A very filling breakfast perfect for cold November mornings.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 470kcal
Author: Selina Carlhoff

Ingredients

  • 1/2 cup plant milk
  • 1/2 cup water
  • 1/2 cup porridge oats
  • 1 mashed ripe banana
  • 2 tsp ground flax-/linseeds optional
  • 2 tsp chia seeds optional
  • 1 persimmon
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 1/8 tsp ground cloves
  • toppings almonds & almond butter

Instructions

  • Pour the milk and water into a pot and mix in the oats, banana, flaxdseeds and chia seeds. Heat over medium heat.
  • Cut the top off the persimmon and continue slice in in that direction to expose the pretty pattern inside. Reserve some of the big slices for decorating if you want, and cut up the rest into small pieces.
  • When the oats come to a simmer, reduce heat a little and add the chopped persimmon and the spices. Stir regularly until the oatmeal has reached your preferred consistency (~5-10 min).
  • To serve, top the oatmeal with the persimmon slices and almonds and drizzle some almond butter over the top. Enjoy!

As always, I hope you enjoy the recipes and let me know if you try them below or on my Instagram. If you like oatmeal, also check out my summer oatmeal. Or if you don’t like oats, I also have a smoothie bowl recipe I love. Have a cozy pre-Christmas time and until next time! 🙂

📌 Pin these recipes and check me out on Pinterest!

7 thoughts on “Two Autumn-Inspired Oatmeals (v)”

Leave a Reply

Your email address will not be published. Required fields are marked *