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
1/2 cup
Pumpkin Puree
1 1/2 cups
Light Coconut Milk
2 Tbsp
Chia Seeds
1/2 cup
Water
1/2 tsp
Cinnamon
1 tsp
Turmeric
1/4 tsp
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!
Explore More
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.
