PUMPKIN-MACA PIE OATS
HAPPY HAPPY FIRST DAY OF FALL 🎃🍂
Holy cow, is it just me or is this year FLYING by? It's crazy. I swear it was just May. LOL. As quickly as the days are passing, I'm SO excited for fall because with fall comes all of the scrumptious cinnamon + nutmeg spiced EVERYTING—not to mention the creamy butternut squash soup, acorn squash ringlets drizzled with honey + PUMPKIN cookies, pies, muffins, smoothies, and even dare I say pumpkin face masks? Yes. #staytuned.
FIRST things first, pumpkin.
You know it's about to be a 'dang good fall when you wake up and the birds are beautifully chirping as you sit and catch the sun rising over the palm trees here in Santa Barbara. There was no way I was going to go through the #firstday of Fall without a little 'bitta pumpkin in my life, so I thought—pumpkin-maca oats for breakfast it is! If you don't know, I'm obsessed with maca. Maca and I go hand in hand like peanutbutta' + jelly! Seriously. Everyday, 1 teaspoon of maca—so like, why not? You can read more about the body beauty benefits of maca in my post [here] from earlier this week!
These oats scream fall—they are fiber + protein rich and then kicked up a notch with vitamin-A from pumpkin that will satisfy your early pumpkin pie craving without all of the extra guilt of a sugar overload. #HECKYES and they are so creamy, crunchy, pumpkin-y spiced, and naturally-sweeted with a little bit of date caramel. #obsessed
If you make these pumpkin-maca pie oats, let us know in the comments or even by tagging your photo with #BLUHAZL on social media because WE LOVE to see what all of you are cooking up!
LET'S DO THIS FALL THING ALREADY, here's how I created this bowl of pumpkin-MACA pie heaven:
I N G R E D I E N T S
- 10 pitted dates [if not moist and sticky, soak dates in warm water for about 8-10 minutes then drain]
- 3-4 tablespoons hot water
- 1 pinch of pink himalayan salt
- 1/4 cup pecans, toasted
- 1 tablespoon coconut oil, melted
- 1 tablespoon coconut sugar
- 1 pinch of cinnamon + pink himalayan sea salt
- 1 cup organic steel cut oats
- 1 3/4 cups unsweetened almond milk [or substitute for water, almond milk makes for creamier oats]
- 1/4 teaspoon pink himalaya sea salt
- 1 egg white
- 1 teaspoon maca powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 2 tablespoons maple syrup
- 1/4 cup organic pumpkin puree
I N S T R U C T I O N S
- Preheat oven to 350 degrees F and arrange pecans on a foil-lined baking sheet.
- In a food processor, add dates and pulse for about 20 seconds until small bits are created.
- Stream in hot water while the blender is on normal speed until a creamy, smooth, paste-like texture is formed—scrape down the sides of the food processor periodically to ensure the mixture is fully incorporated.
- Once you have created a paste, leave as is, and add a pinch of pink himilayan sea salt to enhance flavor—place in clear mason jar and set aside.
- In the meantime, add pecans to preheated oven and toast for 5 minutes.
- While the pecans are baking, add melted coconut oil, sugar, and a pinch of salt + cinnamon to a mixing bowl and whisk until fully combined.
- Remove pecans from the oven and add dirtily into the spiced-oil mixture, toss to coat, and then add pecans back onto the baking sheet. Bake for another 6-7 minutes, or until pecans have achieved a deep golden brown and are fragrant. Remove from over, set aside.
- In the meantime, combine oats and almond milk, over medium heat, on the stove-top and bring to a boil. Once boiling add 1 pinch of salt, mix, then turn down the heat to low and cover—simmer for about 5 minutes or until all of the almond milk is fully absorbed.
- Once oats are about done, stir in egg white until it is fully + thoroughly combined and continue to cook on low heat.
- side note: adding an egg white provides extra lean protein and creates a fluffy luscious oat texture!
- Remove oats from heat—add maca powder, cinnamon, pumpkin spice, maple syrup, spiced pecans and pumpkin puree. Stir to combine, then taste and adjust seasonings if needed.
- Divide the oats between two serving bowls + garnish with date caramel, spice pecans, and a little yogurt [I also added in some bee pollen and dried coconut chips].