This recipe began as many of my recipes do–with a leftover. In this case, I had an extra quarter-cup of pumpkin puree with nowhere to go. You see, you can’t buy a two-cup pumpkin for your pie—you buy a pumpkin, roast, puree, strain and measure. Being one of the best food values going, an average pumpkin will yield up to 10 cups of puree. Really, one nice-sized pumpkin is all you need for cookies, pies, soups and cakes during the holiday months. But sometimes, there’s a little bit extra.
Staring at my quarter cup and vowing not to waste it, I decided to just throw it into the morning oatmeal, but then…I was inspired…by the New Hope Network Blogger Box! Not exaggerating one bit here, two of my all-time favorite New Hope Network Blogger Box items are Elmhurst Cashew Milk and Gaia Herb Golden Milk Powder. I use them at least once a week all winter to make a splendid turmeric-laced cup of comfort. I’ve even enhanced my original version of this healthy warm drink by steeping it with a mixture of my own herbs and spices.
And then, I decided to take it to another level by developing Golden Pumpkin Oats. After a couple of tries I had it just where I wanted it to be. I think it will become a favorite on your winter breakfast table, too. Fairly quick to prepare, incredibly wholesome and warm. Enjoy the golden glow!
- Two tablespoons of Toni’s Chai Spice Mix (Find the recipe at the end of the blog post.)
- One and one-half tablespoons Earth Balance Coconut Spread
- One tablespoon Gaia Golden Milk Powder
- One to two tablespoons pure maple syrup
- One-quarter cup pumpkin puree
- One-half cup unsweetened Elmhurst Plain Cashew Milk
- One-quarter teaspoon sea salt
- One cup hot cooked oats (We use McCann’s Irish Oats and cook overnight in a tiny crock pot.)
- Slightly crush the spice mix. Melt the Earth Balance Coconut Spread with the spice mix in a small pan, about one minute until you smell the spices bloom.
- Add the Gaia Golden Milk Powder and simmer for a few seconds to bloom the turmeric. Add the maple syrup, salt and pumpkin and continue cooking, stirring constantly, for about a minute or two. Stirring is essential so the mixture doesn’t stick.
- With a whisk, gradually add the cashew milk, bringing everything up to a steady simmer.
- Once everything is combined, smoothed out and hot, carefully strain the mixture over your bowl of hot cooked oats. Note that if you are using regular rolled oats, you could cook them in the strained mixture, adding a bit more cashew milk to the pot until you have the consistency you want.
- Serve immediately.
Chai Spice Mix
(Makes about one cup that will keep indefinitely in a jar with a tight lid that is stored in a dark cool spot.)
You need about an eighth of a cup of the following spices and herbs, which you can adjust to suit your own tastes:
- Dry bay leaves
- Candied ginger pieces, diced
- Whole cardamom pods
- Whole allspice berries
- Whole black peppercorns
- Whole cloves (probably a little less of the cloves, if you are like me)
- Crushed up cinnamon stick (You need soft cinnamon stick, not cassis.)
Good News! I just learned in my Sierra Club Magazine that Elmhurst has expanded their line of nut beverages to include a variety of hemp creamers—there’s even a golden milk favor. Yeah! It’s on my shopping list. How about you?