Thursday, December 19, 2013

Pumpkin Chocolate Swirl Oatmeal

Although I've made several pumpkin recipes, they all carried a similar theme; in particular, they all included pumpkin pie spice.


This recipe let me depart from that category. I'm finally exploring all pumpkin possibilities, which I intend on doing more frequently going forward. Pumpkin Chocolate Chip was a success, so why not with cocoa powder?


Of course, I wasn't about to just make a fudgy pumpkin porridge; I had to get all fancy on you and make it a two-toned swirl. It's like marble cake. Except not really, because everyone hates marble cake. :)

Pumpkin Chocolate Swirl Oatmeal

by The Oatmeal Artist
Prep Time: 2 min
Cook Time: 5 min
Ingredients (serves 1)
  • 1 cup milk of choice, or water
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • 1 tsp maple syrup
  • pinch of salt
  • 1 tbsp unsweetened cocoa powder
Instructions
  1. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
  2. Let the oats cook for a minute on their own. Then, add pumpkin puree.
  3. Once more of the liquid has absorbed, add vanilla extract, maple syrup, and salt. Stir.
  4. Scoop half of the oatmeal into your serving bowl. Add the cocoa powder to the saucepan and stir it into the remaining half of the porridge.
  5. Scoop the chocolatey half of the oatmeal into the bowl with the pumpkin half. Swirl them together. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

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