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Pumpkin Banana Oatmeal

Today I attended a workshop at my yoga studio from 10 a.m. – 4 p.m. I needed a breakfast that would really stay with me and power me through a long day since I knew I wouldn’t want much for lunch. I know I’ve mentioned this before but it’s really hard for me to practice on a full (or even slightly full) stomach.

So I spent my day crawling and rolling on the floor, backbending and handstanding…all while our instructor – an amazingly talented, hilarious and fiery Israeli man named Ido – endearingly told us that everything we did, “it’s bullshit.”

Just watch this video and it will all make sense.

[youtube=http://www.youtube.com/watch?v=6_eTg6gMTE0&fs=1&hl=en_US]

Needless to say, I mastered zero percent of that! 😉 But it was a very fun and very different workshop. Thank you to Y2 Yoga for bringing such a cool workshop to Charlotte.

Back to my breakfast. I got up early to make a big bowl of oatmeal and to have time to digest. It was a cool 39 degrees in Charlotte this morning so pumpkin oats sounded like the perfect breakfast.

Pumpkin Banana Oatmeal
1 tablespoon Bob’s Red Mill 10-Grain Hot Cereal (you can omit this and just use 1/2 cup oats)
1/3 cup rolled oats (not quick cooking!)
Pinch of salt
Ground cinnamon, to taste (really scientific recipe here!), I probably use 1/4 teaspoon
1 tablespoon chia seeds or ground flax seed (optional)
1/2 ripe banana, thinly sliced
1/4 cup pumpkin puree
1/2 cup almond, soy or regular milk
1/2 cup water

Optional toppings: nut butters like almond or peanut butter, jam like Crofter’s superfruit spread, pumpkin or apple butter

Mix together all ingredients except for the toppings in a small saucepan. Cook over low heat, stirring frequently, for about 10-15 minutes or until oats are thickened and bananas are softened. Whisk oats vigorously to fully incorporate the softened banana. Pour into a bowl and add toppings of your choice.

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