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I’m always looking for those flavor combinations that make people say “huh?” This might be one of those. Pumpkin and raspberry happen to be an awesome combination and a perfectly balanced duo as long as the raspberries are ripe and sweet. A little sweetness boost from the agave tops it off. Oatmeal is in my opinion the easiest breakfast option. It is healthy, filling and fast to make in the morning. I love experimenting with new combos. I tried the pumpkin puree with blueberries and was less than impressed. I don’t know maybe some people would like that. I definitely think that raspberries go great though and even popping some banana in it would be delicious. Hope you enjoy!! 🙂

Serves 1

1/2 cup whole oats

1/2 cup vanilla almond milk

3 tbsp pure pumpkin puree

1/3 cup raspberries

1 tsp agave

3 tbsp water

1/4 tsp cinnamon (optional-I love it with the raspberries but maybe you won’t)

1 tbsp tofutti for topping

Pop everything into a bowl except the toffuti and cook for 2 minutes!