Creamy Black Sesame Pumpkin Oatmeal
Fun fact about me: I love breakfasts, all kinds of breakfasts… Sweet ones, salty ones, ones that involve bacon, eggs, croissants, cinnamon rolls, smoothie bowls, chia puddings, porridges, french toast and the list goes on and on. However, depending on the time of the year, I tend to have a preference for certain breakfast dishes. In the fall, to me, there is nothing more comforting than a creamy bowl of oats. What I love about oatmeal is the fact that it is such a versatile dish; you can literally flavour it any way you like based on what you have in your pantry and your personal taste.
Some of my favourite combinations include:
- Cacao nibs + peanut butter + banana (raw or even better: caramelized!)
- Apple + cinnamon + granola
- Pear + toasted walnuts + greek yogurt
- Blueberries + lemon zest + coconut flakes
Although these mixes are delicious and I encourage everyone to try them if you have not in the past, I am always on the lookout for new flavour combinations and better methods of making my oats the tasty creations I know they can be. Last week, I came across Cookie + Kate‘s recipe for the creamiest steel cut oats and absolutely loved her technique of toasting the oats before adding them to the water/milk mixture to add a depth of flavour to them. Kate also encouraged readers to amp up the basic recipe, which I did by adding some pumpkin puree (because, as you know, fall is all about pumpkin!) and black sesame seeds to the oat mix and topping it with golden berries, coconut clusters, fresh raspberries, and a drizzle of honey.
The result was out of this world! So good that I made it 3 times in 7 days – now talk about an oatmeal obsession!
If you want to give this oatmeal a try, please do; I know you will absolutely love them! And if you do end up making it, share it on social media and tag me (@muriellebanackissa).
Have a wonderful week my friends!
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