Turmeric Pumpkin Oatmeal
Recipe by Kelsey Russell-Murray
Ingredients
7
Time
10m
Serves
2
This rich and creamy oatmeal is the perfect winter breakfast. The oatmeal is packed with delicious and comforting flavor from a base of pureed pumpkin and warming spices like turmeric and cinnamon. The oatmeal comes together using similar ingredients to golden milk, a traditional Indian drink that is known to have anti-inflammatory benefits. Creamy coconut milk adds the perfect texture and provides the fat needed to improve absorption of fat-soluble turmeric.
Breakfast
Ingredients
1/2cup
Pumpkin Puree
1 1/2cups
Light Coconut Milk
2Tbsp
Chia Seeds
1/2cup
Water
1/2tsp
Cinnamon
1tsp
Turmeric
1/4tsp
Black Pepper
Instructions
1
Add all ingredients to a medium saucepan and heat over low to medium heat.
2
Bring to a simmer and cook for 8 minutes, stirring frequently to prevent burning.
3
Serve in individual bowls with desired toppings, such as nuts, seeds, berries, nut butter or maple syrup, and enjoy!
4
Best served fresh. Keeps in the fridge for 24 hours. Reheat on the stovetop over medium low heat with a splash of extra milk.
5
Substitutions: Substitute a medium mashed banana for the pureed pumpkin. Omit black pepper if you prefer less spice. Swap coconut milk for your desired milk, any milk or milk alternatives work well!
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More Recipes by Kelsey Russell-Murray
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
