It’s November 1st and Halloween is officially over and people are throwing out their pumpkins. This makes me so sad and mad at the same time. Pumpkin is fabulous and I eat it all year round.
More than 8m pumpkins – equivalent to more than 18,000 tonnes of edible pumpkin flesh – will be heading for the bin because the majority of consumers will not eat it. (Source)The Guardian
I’m not big into pumpkin carving for lanterns and I just cut and roast mine for eating. There are tons of recipes and ways to use the pumpkin flesh and seeds so why wouldn’t you?
You can always donate it with the help of great apps with Olio which is a great way to give away things you don’t want and tackle the huge waste crisis we have here in the UK.
This recipe is so easy and really delicious. The little pots can be made in advance for easy snacking or breakfast on the go. You can east straight from the pots too to save on washing up and they travel well.
All the ingredients can be mixed together one bowl then cooked and eaten in another. I love a recipe that requires little prep and washing up, always a bonus.
I don’t need gluten-free but I know a lot of people do so like to accommodate everyone. Plus I always feel less bloated when I don’t eat so much gluten.
I made this recipe in collaboration with Katie’s Nuttery who kindly gifted me their entire range of gorgeous nut butters to bake with. They’re a small business here in Brighton who make the most incredible nut butters. In this recipe, I use their pecan butter *gifted.
Butter range: Almond Butter, Bazil & Sunflower Butter, Cashew Butter, Hazelnut Butter, Peanut Butter, Pecan Butter (my favourite), Cocoa Hazelnut Butter & Hot Peanut Butter.
Katie’s Nuttery is a family business inspired by my lifelong obsession with nut butters, love of nut milks and belief in plant-based eating. My products are wholesome, totally delicious and are all made from organic ingredients.
*I received free product to make this recipe but this in no way biases my opinion of the brand. This is an honest review, all thoughts and opinions are my own.
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My autumn take on a bowl of oats. Gluten free, vegan & delicious!
- 1 cup of gluten free oats
- 1/2 tsp of vanilla extract
- 1 1/2 tsp pumpkin spice
- 1 1/2 tsp of stevia
- 1/2 cup of pumpkin puree
- 1/2 cup of almond milk
- 1/4 tsp of salt
- 2 tbsp of Katie’s nuttery pecan butter
- 1 small handful of raisins
- 5 pecans (chopped)
- brown sugar & pecans (optional toppings)
- Preheat oven to 170c.
- Combine all ingredients ina bowl and mix well.
- Grease 2 ramekins and divide the oat moxture between the two.
- Place one pecan on each and sprinkle top with brown sugar (optional)
- Bake for 20 minutes until the tops are browned.
- Serve with maple syrup and cream (optional)