Ayurvedic autumn breakfast: pumpkin oatmeal
In autumn we often naturally crave more for warming foods like pumpkin and warming spices. Ingredients that fit well with the Ayurvedic vata season: autumn. To create more balance, we like to compensate for the cold and windy characteristics of fall with warmth, rest and regularity.
In addition to the pumpkin and spices, the oatmeal and cashew nuts also go perfect with this season. Therefore this breakfast recipe is perfect for autumn.
Perhaps the only ingredient in this recipe that is less suitable for the autumn kitchen is the shredded coconut. The fact that I still like to add a little bit of this to the recipe, might be caused by my personal constitution in which pitta is clearly present. So you can also leave out the shredded coconut. Trust what your own taste indicates.
And whether it is with or without the coconut grater, the recipe as a whole is delicious and perfect for the autumn vata months.
To be honest, this recipe does require some preparation the night before (but still easy to do). However, this ayurvedic autumn breakfast is then super quick to make in the morning.
Ingredients (2 servings)
- 200 gram pumpkin puree*
- 100 gram oatmeal
- 50 grams raw cashew nuts
- 250 ml oat milk
- 1 banana (or a few dates)
- 2 teaspoons gingerbread spices or chai spices
- 2 teaspoons Ceylon cinnamon
- pinch of himalayan salt
- Optional: 2 tablespoons shredded coconut
Optional toppings such as pumpkin seeds, cinnamon, shredded coconut or dried figs
- Food processor or (hand) blender
The night before
- Make the pumpkin puree (see instructions below) *
- Soak the oatmeal in the oat milk
- Soak the cashew nuts in water (possibly with a pinch of himalaya salt)
When you feel like having your breakfast
- Mix all ingredients with the (hand) blender or food processor
- Scoop your oatmeal breakfast over two bowls and decorate them with your favorite toppings.
Pumpkin puree is easier to make than you might think. However, it does take some time, so it is helpful to take that into account in advance.
I think peeling a not yet prepared pumpkin is almost a nightmare, but I have found an alternative: to peel the pumpkin after it has been in the oven instead of before.
- Preheat the oven to 150ºC
- Wash the pumpkin, cut it in half, place it on the flat side and cut notches
- Grease the flat sides with a little bit of coconut oil
- Put the pumpkin in an oven dish with a very small layer of water
- Bake the pumpkin in the oven for 45 to 60 minutes
- Remove the pumpkin from the oven and let it cool
- Remove the pumpkin seeds with a spoon (you can eat these too!)
- Peel the cooled pumpkin and cut it into pieces
- Puree the required amount of pumpkin with a hand blender, blender or food processor
What to do with the rest of the pumpkin?
You can store the pumpkin puree in the refrigerator for up to 3 days. Storing it in the freezer is possible as well. Or use it in another dish (vegan pumpkin bread, curry, pumpkin cookies, pumpkin soup, etc...)
The pumpkin seeds are also delicious and healthy. I first soak them in water overnight with a little bit of salt.
Enjoy your habits today with love and light.
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