Pumpkin everything! It has been a wild ride October and now November! Nothing screams fall or end of autumn like pumpkins. I have been seeing pumpkin pie, pumpkin cheesecake bars (Thanks Starbucks) and decided to catch a ride on the hay wagon before it passed by.
I am in the pumpkin love world as most of you are although there are a few of you haters who I am thinking are a teeny weeny itsy bitsy bit jealous, I am sure. The ones whom I know are actually not true pumpkin haters in the real sense of the word, they just don't understand the whole cinnamon in dessert thing, aaah I am speaking to you my Frenchie friends.
Babies on the other hand have got it all. They are allowed to eat mush for breakfast, lunch,and dinner. Now however even us adults can have our mush with a little nutty texture and call it amped up breakfast cereal.😉
Don't think of it as dessert for breakfast either cause I would hate for any of you to have that whole guilt thing. 😉 Instead think of the healthy squash and oats you will be eating with a dash of nuts for protein. This is morning comfort at it's best. Warm, Sweet, and Nutty. If you add in to your breakfast leisure a steaming cup of coffee, a fireplace, and a book by your side, you may not want to leave your home. Can you say Hygge?
It can be for a special Sunday morning but truly if you prepare just a little ahead you can eat it for that workday morning breakfast. And now when your coworkers ask did you eat breakfast, you can honestly say yes! In fact it was laden with
fiber and potassium,
and pumped up with beta carotene and iron. 💪 You can thank me later😉
Until you do here is the recipe below to get you thinking about your weekly breakfast!
- 1 cup oatmeal cooked per containers instructions (preferably steel-cut)
- 15 oz can puree pumpkin (no additives)
- 2 cups (16 0z ) mascarpone cheese
- 1 1/14 cup confectioner's sugar (aka powdered sugar)
- 1 1/2 tsp pumpkin pie spice; see tips below
- 1/4 cup sugar
- 1/4 cup pecans
- pinch of kosher salt or maldon sea salt
- milk (optional)
Blend pumpkin puree, mascarpone cheese, pumpkin pie spice and confectioner's sugar in a bowl until thick and creamy. Place covered in refrigerator until ready to use the next day.
Melt 1/4 cup sugar in a flat pan stirring as it begins to melt. As it takes on a golden color add pecans and salt. Stir all of the nuts in the sugar and remove from heat. Allow to cool and then chop up to preferred size or leave whole and break by hand. Place in container until breakfast time.
Make Oatmeal per instructions on container. When Oats have finished and is still warm add pumpkin blend and top with nuts and milk if using.
Eat and enjoy! Breakfast at it's best!
- Trader Joe's has a great deal on Mascarpone if you have one in your area
- The pumpkin blend will last in the fridge for at least 2 days and the nuts even longer.
- Homemade Pumpkin PIe Spice is so easy and so much better fresh! Here is what you need to blend:
- 1 Tbsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp grated nutmeg
- 1 1/2 star anise ground
- 1/4 tsp ground cardamom