Pumpkin Oatmeal ft. Pumpkin Almond Butter

This oatmeal is delicious and perfect for a fall day. I make such a small batch of the almond butter because it will only last up to a week due to the pumpkin purée but I am not too sure you will have to worry about it going bad because it tastes so good! Also make sure to stir in the pumpkin spice and pumpkin purée in a separate bowl because I did not my first time around and it did not turn out well to say the least haha. I definitely recommend you guys making this for a super filling and cozy fall breakfast! 

Pumpkin Almond Butter:

Ingredients:

-1 cup unsalted almonds or 1 cup of almond butter

-1/4 cup 100% pumpkin purée 

-1 tsp pumpkin pie spice

-1 tbsp of pure maple syrup for sweetness

Directions:

  1. If making own almond butter add almonds to a food processor and process until a nut butter consistency. You may need to stop to scrap the sides down. (it took me about 20 minutes)
  2. Add the pumpkin purée and pumpkin pie spice and process for another minute or two until all combined.
  3. Transfer to a glass jar and keep in the refrigerator for up to one week. 

Pumpkin Oatmeal:

Ingredients:

-3/4 cup oatmeal

-1 1/2 cup water

-1/4 cup 100% pumpkin purée 

-1/2 mashed banana

-1 scoop of collagen (I used Furtherfood, optional)

-1 tsp vanilla extract

-1/2 tsp pumpkin pie spice

-1/4 tsp pink salt

Toppings:

-Carmalized banana

-Half of a Pumpkin Pie Perfect Bar

-Pumpkin almond butter

-Hemp seeds

-Pumpkin seeds

Directions:

  1. Bring the water to a bowl and then stir in the oats.
  2. Add the rest of the ingredients and continue to cook the oats until the desired consistency.
  3. For the carmalzied bananas add coconut oil and cinnamon to a pan. Cook the bananas on both sides. 
  4. Pour in a bowl and go crazy with the toppings! 

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