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–+ servings

Chocolate Pumpkin Oatmeal

Tami Kramer Nutmeg Notebook
A quick and easy filling breakfast or dessert. I love the combination of pumpkin and chocolate.
5 from 1 vote
Print Recipe Pin Recipe
Course Breakfast, Dessert
Cuisine American
Servings 1

Equipment

  • sauce pan

Ingredients
  

  • 1 cup water
  • 1 banana, very ripe, peeled, sliced
  • 1/2 cup rolled oats
  • 1/2 cup canned pumpkin not pumpkin pie filling
  • 1 Tablespoon Date Syrup use more or less for your personal taste preferences
  • 1 Tablespoon Ground flax seeds
  • 2 Tablespoons Cacao or cocoa powder
  • 1/2 teaspoon pumpkin pie spice
  • 1 pinch ground vanilla bean or a drop or 2 of vanilla extract
  • cacao chips, unsweetened or your favorite choc chips

Instructions
 

  • In a medium size sauce pan over medium heat add the water and banana, bring to a boil, add the oats and stir occasionally, cook for about 5 minutes.
  • When the oats are cooked add the rest of the ingredients, reserving the cacao chips to garnish the top.
  • Add plant milk if desired to thin it out.
  • Garnish the top with cacao chips or chocolate chips

Notes

Substitutions:
Rolled Oats – your choice of oats just adjust the water and cooking time accordingly
Canned Pumpkin – fresh cooked pumpkin, winter squash – steamed zucchini or cauliflower
Pumpkin Pie Spice – cinnamon
Cacao powder – unsweetened cocoa powder, Wonder Cocoa for caffeine free or carob powder
Trader Joe’s Unsweetened Cacao Chips – your favorite chocolate chips
Flax Meal – hemp or chia seeds, optional you can leave it out
Banana – 1/2 cup applesauce
Date Syrup – 1 date, raisins or maple syrup
Keyword bananas, cacao, chocolate chips, date syrup, oats, pumkin pie spice, pumpkin
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