This post is directed towards my love of all things pure.
Pure-ly Elizabeth that is.
The rest of the ingredients are pretty pure too, you could say. I used almond milk, a banana, chia seeds and natural almond butter. All on my list of goodies.
I found this recipe from an Instagram that belongs to of one of the first foodies I ever began to follow, Courtney Swan. I started following Courtney a few years back via Tumblr and would always read what she had to say about the so-called “healthy” ingredients on the market (that aren’t really healthy at all). She still continues to post awesome food pictures and I eventually started checking out her website, Realfoodology.com, where she always posts her nutritious meals and wonderful insight into the world of eating non-GMOs and organic food.
She posted a recipe for pumpkin oats made on the stove a day or so ago and I figured I would make them this morning. I usually never do stove-top oats (I prefer overnight) because I’m lazy but I figured warm pumpkin oatmeal with granola would be a nice switch-up. Instead of her recipe using honey, I went for granola as a topping.
I decided to make it with my bag of Purely Elizabeth Ancient Grain Original Oatmeal because it contains added hemp + flax seeds and provides an extra kick of protein.
- ⅓ cup Purely Elizabeth Ancient Grain Oatmeal
- 1 cup unsweetened almond milk
- ⅓ cup Organic pumpkin puree
- 1 tbsp chia seeds
- 1 tsp pumpkin pie spice (Trader Joe's)
- 1 tsp vanilla extract
- ¼ cup Purely Elizabeth Pumpkin Fig granola
- 1 banana
- 1 tbsp almond butter
- Combine oats, almond milk, spice, chia seeds, pumpkin and vanilla into a pot and stir until cooked through.
- While slightly cooked, add ¼ of your banana into the pot for a bit of sweetness.
- Once heated, pour into a bowl and top with the rest of your banana, granola and a spoonful of almond butter. Eat up!
Although I used just a tad of a banana to sweeten up the oats, what always makes my oats really stand out is when I pair them with a nice portion of fruit, some type of granola and nut butter. Nut butter is key! Once blended through the oats it provides a nice creamy consistency. If you don’t like that, try nuts instead. I love when there’s a good crunch mixed into the chunky oats.
I used Purely Elizabeth’s brand of oatmeal and granola because I had it on hand but any type will do to make this a knockout breakfast.
Tis the season for all things Pumpkin and all things Purely!