Fall is in the air, and what better way to embrace the season than with a warm and flavorful breakfast? This recipe for Pumpkin and Oat Breakfast combines the comforting taste of pumpkin with the wholesome goodness of oats, creating a delightful and satisfying way to start your day.
Not only is this dish delicious, but it’s also packed with nutrients. Pumpkin is a great source of vitamins, minerals, and fiber, while oats are known for their whole grains and protein. So ditch the sugary cereals and embrace the taste and health benefits of this incredible breakfast option!
Ingredients:
- 1/4 kabocha squash (Japanese pumpkin)
- 1 cinnamon stick
- 2 eggs
- 1/2 cup rolled oats
- 1/2 cup milk (dairy or non-dairy)
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- A pinch of salt
- 1/2 teaspoon unsalted butter
- Honey, to taste
Instructions:
- Prepare the Pumpkin: Peel and cut the kabocha squash into small cubes. This will ensure even cooking.
- Steam or Boil with Warmth: In a pot, steam or boil the cubed squash along with the cinnamon stick. The cinnamon will infuse the squash with a subtle and comforting spice. Cook the squash until it becomes tender. You can test this with a fork – it should easily pierce through a softened cube.
- Mashing Magic: Remove the cooked squash from the heat and take out the cinnamon stick. In a large bowl, mash the softened squash until it reaches a smooth consistency.
- The Batter is Born: Add the eggs, oats, milk, baking powder, vanilla extract, and a pinch of salt to the mashed squash. Using a whisk or a spoon, mix all the ingredients together until well combined. This will create the base of your delicious oat and pumpkin batter.
- Melty Butter and Griddle Time: Heat a non-stick skillet over medium heat. Add the unsalted butter to the pan and let it melt. Once the butter is melted and shimmering slightly, it’s time to cook your breakfast!
- Pour and Cook: Pour the batter into the preheated skillet. Depending on your desired portion size, you can either make one large pancake or several smaller ones. Cook the batter for 3-5 minutes per side, or until it’s golden brown and cooked through. You can peek underneath to check for doneness – the underside should be a beautiful golden color as well.
- Sweet Finish: Serve your warm pumpkin and oat pancakes immediately. Drizzle them with honey to taste for a touch of sweetness and enjoy!
More Information:
Feel free to get creative with your toppings! Chopped nuts, a dollop of yogurt, or a sprinkle of cinnamon sugar would all be delicious additions.
If you don’t have kabocha squash, you can substitute it with an equal amount of canned pumpkin puree.
This recipe is easily customizable! For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of regular eggs, and choose your favorite non-dairy milk.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave for a quick and delicious breakfast on the go.
Conclusion:
This Pumpkin and Oat Breakfast is a perfect way to embrace the fall season and nourish your body with a healthy and flavorful meal. So ditch the boring routine and treat yourself to this warm and delightful breakfast experience!