Tag Archives: pumpkin pie

No-Pumpkin Pie Oatmeal

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I’ve been making this recipe a few times a month for the past year so I decided to share it with you in case you haven’t already seen it. We eat oatmeal for breakfast most days so I’m always looking for new flavors to add to our menu. The funny thing about this oatmeal is there’s absolutely NO pumpkin in the recipe! That’s okay because it still tastes like it and my kids love it! Sorry for my usual lack of extensive photo creativity but my 14 month old was screaming in his high chair so this is what I’ve got for you. You’ll just have to trust me when I say it’s good! 😉 PLUS you can make Carrot Oatmeal Breakfast “Cookies” with the leftovers!!!!

No-Pumpkin Pie Oatmeal

The original recipe is from my favorite food blog Melomeals. PLEASE check out her blog because it is the best!!

Pumpkin Pie Oatmeal 
2 large or 3 small servings

2 large carrots
1 c cooked white beans
2 c water
Pinch salt (optional)
1 1/2 c old fashioned oats
1 tsp cinnamon
Pinch cardamom
Pinch cloves
1/8 tsp nutmeg
½  tsp balsamic vinegar
Sweetener or Stevia to taste ( I use 1-2 dates and blend them with the carrot/bean/water mixture )

Method:
Blend the carrots, white beans, dates (if using) and water until totally smooth. Pour into saucepan along with the oats and spices. Heat over medium heat stirring now and then to prevent sticking for around 20 minutes. Stir in the balsamic vinegar and sweetener.

Blend beans, carrots, dates and water in a high speed blender until smooth. If you don’t have one, use your food processor but soak the dates in hot water for 15 minutes first.

Do you like my shiny new VitaMix??? My old one broke after 2 years of use and Costco gave me a new one!!!!! YAY!!!!!

Pour mixture into saucepan over oats and spices

Cook on medium heat stirring occasionally for about 10-15 minutes. Add balsamic vinegar and stevia, if using

Easy Pumpkin Pancakes

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I made these pancakes this morning… WOW! They taste just like pumpkin pie! My hubby and toddler scarfed them down, between the three of us we finished the whole batch!

These are perfect if you have leftover pumpkin from another recipe, that’s how I came to make these. I had a little under a cup of pumpkin puree left from making White Bean Pumpkin Pie Dip a couple of days ago so I added a little applesauce to make up the difference.

This recipe is from Cooking with Two Vegan Boys. You can find her on Facebook here. Her food posts always look delicious on her page, I can’t wait to try more of her recipes! This one is a keeper, for sure… in fact I bought 3 more cans of pumpkin at Trader Joe’s today with these in mind!

Here is her recipe:

Pumpkin Pancakes

* 2 cups soymilk

* 1 cup pumpkin puree (not canned pumpkin pie mix) – I had a little less than 1 cup so I added a little applesauce

* 2 Tbsp margarine, melted (I used melted coconut oil here)

* 2 tsp molasses (I use black strap molasses)

* 2 Tbsp ground flax

* 3 Tbsp sugar (I used raw/turbinado sugar)

* 2 cups flour (I used whole wheat pastry flour)

* 2 tsp baking powder

* 1 tsp baking soda

* 1/4 tsp salt

* 1 tsp allspice

* 1 tsp cinnamon

* 1/2 tsp ginger powder

* 1/4 tsp nutmeg

Directions:

– In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

– Lightly grease a skillet or griddle, pour 1/3 cup of batter (or more for larger pancakes) onto the griddle.

– Cook until golden on both sides.  Serve with warm maple syrup.

(c) Two Vegan Boys 2011

YUMMY!!!

White Bean Pumpkin Pie Dip

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I’ve made this a few times for snack or dessert and it’s always a hit! I love that it’s so easy, healthy and delicious! My toddler loves it with apple slices!

This is another delicious recipe from Healthy Happy Mama food blog, she also created the Orange Banana Walnut Breakfast Quinoa… double yum!

White Bean Pumpkin Pie Dip

1 1/2 cups cooked white beans, or 1 (15 ounce) can, rinsed and drained

1 cup pumpkin puree (plain, not the pumpkin pie mix)

3 tablespoons maple syrup

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

In a food processor, process the beans until they are almost smooth.  Add the other ingredients and continue to process until you have a smooth texture.  (If you don’t have a food processor, go ahead and use your blender to make this)  Enjoy!