Pumpkin Spice is the undisputed icon of Fall flavors. And much to the chagrin- or joy- of taste testers (depending on how they feel about eating pumpkin itself) it is in fact a spice blend- not the flavor of a pumpkin seasoned with it.
For me, I often want the mellowness of the pumpkin as well, though I understand why it’s usually not present- for example, in a latte. But this recipe holds the warmth of the healthy gourd and uses it to replace the mashed banana that these baked oats are usually based on.
I use recipes like this as a vector for lots of adaptogens, and won’t go into them fully for this post; if you’d like to know more, check out my Adaptogen Baked Oats recipe. This recipe is a bit more complex as it involves making a ‘coffee’ glaze and coconut cream topping, so I’m going to focus on offering the instructions. However, I can say that this delicious latte inspired breakfast is loaded with immune-boosting, gut friendly ingredients and tastes absolutely delicious!
Read the full recipe and instructions here for free on my Patreon. All content is Patron-supported however, so your support is appreciated! Subscribers get access to private content and early release course materials for 2023.
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