In reality I love pumpkin, just not always in traditional settings like muffins, lattes and pies. I like to venture out and enjoy it instead in its most pure forms, like stirred into an old fashioned oats with just a touch of brown sugar and cinnamon. The flavor speaks subtly of fall, just the way I prefer it. Recently I’ve been making creamy pumpkin oats with almond milk and nestling them over a layer of blueberries. On top, I simply can’t get enough of crushed, toasted almonds. The creamy-crunchy contrast in texture it provides is nothing short of soul warming. I’ve made this dish about a half-dozen times now and I think it gets better with each attempt. Try this for breakfast, won’t you? It’s a vegan-friendly breakfast packed with vitamins and nutrients and plenty of fall flavor. Is there really a better way to get your day started off right than that? I strongly doubt it.
