Autumn Breakfast Bowl with Pumpkin Almond Butter
Try this Autumn Breakfast Bowl with Pumpkin Almond Butter recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon cinnamon
- 1/2 cup old fashioned oatmeal
- 1/2 cup unsweetened vanilla almond milk
- 1/2 teaspoon nutmeg
- 1 tablespoon pumpkin seeds
- 2 figs, sliced
- 1 tablespoon raw cashews
- 1 sliced apple
- pumpkin almond butter
- 2 cups creamy almond butter (i don't recommend chunk)
- 1/3 uppumpkin puree (or more for taste)
- 1/2 teaspoon pumpkin spice
- Carbohydrate 34.8799224976338 g
- Cholesterol 0 mg
- Fat 10.844724996645 g
- Fiber 6.39701261552315 g
- Protein 8.83214624889181 g
- Saturated Fat 2.28277437433719 g
- Serving Size 1 1 recipe (62g)
- Sodium 6.12924999884187 mg
- Sugar 28.4829098821107 g
- Trans Fat 0.92020774985234 g
- Calories 261 calories
Begin making Pumpkin Almond Butter by adding ingredients to food processor and blend well (please note I used ready made almond butter and did NOT make my own! I added pumpkin and spices)Pulse together until well combined and put in container and set asideNext begin making oatmealBring almond milk to a low boilCook oats in the milk according to package (ultimately I subbed water for almond milk to make it creamy)Next add in nutmeg and cinnamon when oatmeal is cookingOnce oatmeal is done, pour into bowl and add toppings and desired amount of Pumpkin Almond Butter.The remaining Pumpkin Almond Butter will stay for about a week or so!
