I was so pumped to find a can of pumpkin purée at the supermarket the other day. I didn’t think it was sold anywhere in New Zealand – but, in the International Secton of Countdown, I came across an American import that made my eyes water with joy.
I love pumpkin.
Its flavour really shines here, and brings along a variety of health benefits. Copper, Vitamin A, iron, riboflavin, and fibre make pumpkin rich in nutrients. Combine these with healthy, filling carbohydrates from the oats, omega-3s and protein from the chia seeds, and fibre from the psyllium, and you have a power-packed breakfast!
Did I mention this tastes like dessert? Especially with all that squirty cream. Mmm, cream. Extra fat, and only sweetened with maltodextrin (glucose)!
This recipe can be gluten-free, nut-free, dairy-free, egg-free, and vegan.
Serves 1
Preparation time: 5 minutes (plus refrigeration)
Ingredients:
– 1/3 cup rolled oats (use gluten-free if necessary)
– 1/3 cup pumpkin purée
– 1/2 cup milk of choice
– 1/3 cup unsweetened yoghurt (or more milk of choice)
– 1/3 teaspoon vanilla essence
– 1/2 teaspoon cinnamon
– pinch ground nutmeg
– 1 teaspoon psyllium husks
– 1 Tablespoon chia seeds
– whipped cream/ coconut cream/ cinnamon, to serve (optional)
Method:
1. The night before you want to eat this, place all ingredients (except toppings) in a jar. Shake or stir until fully combined, cover, and refrigerate.
2. The next morning, stir briefly and top with whipped cream/ coconut cream/ cinnamon, as desired. Enjoy! 🙂
