Tag Archives: pumpkin

Pumpkin pie oatmeal

If I were (heaven forbid) on my deathbed and I was only going to live for one more meal, there is a very good chance that it would involve pumpkin pie. I adore pumpkin pie – especially my mom’s. I remember as a kid sitting perched at the counter, eagerly watching her roll out the dough and getting excited about eating pie sometime in the near future. Actually, I still do that.

Pumpkin pie oatmeal

So when I stumbled across food blogs oh so many years ago and discovered that people put pumpkin in their oatmeal, I was intrigued. And then I tried it, and I was smitten. It wasn’t my mom’s pumpkin pie, but it was good. Really good.

It became a cold weather staple for me, as I’m sure you long time readers remember from all my pictures of it back in the days when I posted more pictures of my daily food. But I never actually posted my pumpkin pie oatmeal recipe, so I’m finally sharing that with you today!

Pumpkin pie oatmeal

Pumpkin pie oatmeal
 
Prep time
Cook time
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A healthy pumpkin pie oatmeal recipe that's low in sugar and incredibly delicious!
Author:
Yield: 1 serving
Ingredients
  • ⅔ cup water
  • Heaping ⅓ cup rolled oats
  • ⅛ cup milk (or almond milk, soy milk, etc)
  • ½ tbsp chia seeds
  • 2 tbsp raisins
  • ½ ripe banana
  • 2 tbsp egg whites (optional)
  • ¼ cup of canned pumpkin
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • Toppings: nut or seed butter, raisins, chopped dates, sliced banana, toasted nuts, granola, pumpkin butter, etc.
Instructions
  1. In a small saucepan, bring ⅔ cup of water to a boil, then reduce the heat to medium-low and stir in the oats, milk, chia seeds, and raisins.
  2. Next thinly slice the banana into the pot and stir well.
  3. When the oatmeal has started to thicken and looks almost done, stir in the egg whites and let them cook while stirring frequently for about a minute.
  4. Finally add the pumpkin, cinnamon, and pumpkin pie spice and cook for another minute. Transfer to a bowl and then add your favourite toppings.
Notes
*To make recipe gluten free, use certified GF oats.

Pumpkin pie oatmeal

Do you like pumpkin pie oatmeal? How do you make yours?

What is one dish that someone in your family makes that you always look forward to eating?

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Pumpkin chocolate chip muffin tops

I am not a baker.

I love to bake, but I’m not a baker. I just wasn’t blessed with that magical touch that some people seem to have. If I follow a recipe, I can usually have pretty good success. But that’s a big if. I’ve been known to completely leave out the baking powder in Irish soda bread, accidentally add garlic powder instead of ginger, and even forget to add the eggs to zucchini bread.

And when it comes to trying to alter recipes? You can pretty much kiss goodbye any chance of it tasting good. My parents will never let me forget the time I tried to make substitutions to a carrot muffin recipe and I ended up with what they called “little turds”. That was probably being generous… they were pretty bad.

Healthy Pumpkin Chocolate Chip Muffin Top Cookies (Vegan & Gluten Free)

But last weekend I was feeling brave, so I decided to try to make some changes to a pumpkin cookie recipe I made last winter. I wanted to veganize them, add some oats, reduce the sugar and oil, and turn them into pumpkin chocolate chip cookies. That’s a lot of changes… and a lot of risks for me! So I held my breath, waited a painstakingly long 18 minutes for them to bake, then barely let them cool before giving one a try…

… and what do you know, they tasted delicious! The only problem? They didn’t really resemble a cookie. So I’ll call them pumpkin chocolate chip muffin tops and pretend that’s what I intended to make all along, okay? Okay.

Healthy Pumpkin Chocolate Chip Muffin Top Cookies (Vegan & Gluten Free)

Pumpkin chocolate chip muffin tops
 
Prep time
Cook time
Total time
 
Healthy pumpkin chocolate chip muffin top cookies. Whole wheat, vegan, and nut free!
Author:
Yield: 8-10 cookies
Ingredients
  • ¾ cup whole wheat pastry flour*
  • ¼ cup quick oats
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 tbsp ground flax + 3 tbsp water
  • ⅓ cup unpacked brown sugar
  • 3 tbsp canola oil
  • ½ tsp vanilla
  • ½ cup canned pumpkin puree
  • ⅓ cup mini chocolate chips
Instructions
  1. Preheat the oven to 325°F.
  2. In a small bowl or ramekin mix together the flax and water, then set aside and let sit for at least 5 minutes.
  3. In a medium sized bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.
  4. In a larger bowl, add the "flax egg", sugar, oil, vanilla, and pumpkin puree. Mix well, then add in the flour and stir until just incorporated. Fold in the chocolate chips gently.
  5. Spoon the batter onto a parchment lined baking sheet, leaving at least an inch between the cookies. Bake for about 17-19 minutes or until a toothpick comes out clean. Then remove from the baking sheet and let cool on a wire rack.
Notes
*Can use half all purpose flour and half whole wheat flour instead

Healthy Pumpkin Chocolate Chip Muffin Top Cookies (Vegan & Gluten Free)

Looking for more healthy baking recipes? You might like:

Healthy chocolate chip gingerbread spice bars
Oat and flax date squares
Soy nut butter banana chocolate chip cookies

Do you have much luck with baking, or are you hopeless like me?

Have you baked anything with pumpkin yet this fall?

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Weekend recap

Hey guys! How were your weekends? Mine was pretty quiet. There were some changes of plans on my part (I was going to go home, but then decided not to) and some that were out of my hands, but I still tried to enjoy myself anyway!

Since my Friday night ended up being free I decided to experiment with a recipe idea that popped into my head a few weeks ago for a tuna pasta with pesto. It needs some tweaking but may be after a few more attempts it will be good enough to share.

I also went to the Covent Garden farmer’s market on Saturday and got some great stuff! Kale, fingerling potatoes, Empire apples, sweet potatoes, eggs, and cheese from the outdoor market and zucchini and eggplant from the indoor market (since they’re not in season).

I’m so excited to try out this cheese – it’s an aged sheep’s milk taleggio cheese from Monforte Dairy. I’ve never tried this kind before, but it’s got a crust similar to Brie and apparently it’s quite soft and mild.

Monforte Dairy taleggio cheese

I also visited The Tea Haus in the indoor market and bought this Canadian Blueberry tea. I haven’t tried it yet, but it smells amazing!

I was considering going for a run on Saturday, but for some reason the idea of running just didn’t appeal to me at all. Do you ever get that? So instead I decided to check out a fitness class called “Triple Threat” with my roommate. The name sounded kind of scary… and for a good reason! The 80 minute class incorporated strength training that targeted every single muscle group with squats, lunges, shoulder presses, pushups, bicep curls, tricep dips, crunches, and more! There was also some cardio mixed in with running on the spot, jumping, punching, burpees, and shuffling. Needless to say, I was a sweaty mess by the end of the class!

I was so tuckered out after that, but luckily my plans for the rest of the evening just involved cooking dinner, watching an Everwood marathon with my friend, and digging into these pumpkin spice granola bars from Clean Eating Chelsey’s blog.

I love the pumpkin spice flavour in these!

Do you ever have random recipe ideas pop into your head? Do you ever make them?

What kind of dish would you use the taleggio cheese in? I’m thinking maybe on pizza or in a salad, but I’d love to hear your ideas!

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