Where do we begin right now? Is it with the deliciousness inside this breakfast bowl? Or is it that drizzle of Pumpkin Almond Butter on top?
I’m thinking the later here. We are eating Creamy Pumpkin Almond Butter right now babes. Combining two of life’s greatest gifts into one perfect nut butter for you to spoon, drizzle, smear, whatever you wish.
I basically put this on EVERYTHING being that Jord conveniently doesn’t like pumpkin-flavored things. When I say conveniently, I am being 100% sarcastic BTW.
Me on the other hand, I definitely like pumpkin a lot but I’m not one of those crazy people who runs to Starbucks for a PSL. I like pumpkin cakes, cookies, breads etc. I’m not as obsessed with it as I am peanut butter or dark chocolate but it definitely is in my top 20 favorite food items.
But this Pumpkin Almond Butter is SO damn dreamy and creamy and perfect that I wanted to drizzle it on everything. Including this Autumn Breakfast Bowl. The bowl itself is filled with overnight oats and topped with so many fall delicious foods like apples and fresh figs.
Believe it or not I still had some left over from the Paleo Fig Newton Bites from the other day. I told ya’ll, I want a bit crazy buying them!
Then after you eat this Autumn Breakfast Bowl and some Pumpkin Almond Butter you can make these 5 AMAZEBALLS recipe from some of my blogging friends. You can find them right at the bottom of this post. I am already plotting when to make all the muffins, scones and donuts.Print
Autumn Breakfast Bowl with Pumpkin Almond Butter
- Category: vegan, gluten free-friendly
- Cuisine: breakfast
- 1/2 cup old fashioned oatmeal
- 1/2 cup unsweetened vanilla almond milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon pumpkin seeds
- 1 tablespoon raw cashews
- 1 sliced apple
- 2 figs, sliced
- Pumpkin Almond Butter
- 2 cups creamy almond butter (I don’t recommend chunk)
- 1/3 cup pumpkin puree (or more for taste)
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- Begin making Pumpkin Almond Butter by adding ingredients to food processor and blend well (please note I used ready made almond butter and did NOT make my own! I added pumpkin and spices)
- Pulse together until well combined and put in container and set aside
- Next begin making oatmeal
- Bring almond milk to a low boil
- Cook oats in the milk according to package (ultimately I subbed water for almond milk to make it creamy)
- Next add in nutmeg and cinnamon when oatmeal is cooking
- Once oatmeal is done, pour into bowl and add toppings and desired amount of Pumpkin Almond Butter.
- The remaining Pumpkin Almond Butter will stay for about a week or so!
Now onto 5 more DELICIOUS Fall recipes for you to enjoy this season..
Whole Wheat Cinnamon Apple Muffins by Fit Mitten Kitchen Dairy-free and whole wheat Cinnamon Apple Muffins! These guys are bursting with so much flavor. Perfectly soft, filled with lots of apples and cinnamon, plus topped off with a delicious oat streusel.
Protein Pumpkin Donuts with Cashew Frosting by The Blissful Balance Get a kick of protein power with these Protein Pumpkin Donuts with Cashew Frosting. Perfect for the Fall season, these soft, sweet, and spicy donuts will keep you feeling full!
Cinnamon Honey Crisp Apple Scones by In It 4 the Long Run Fill your house with the scrumptious smell of apple cinnamon scones. These dairy-free scones are perfectly moist on the inside and have a crisp cinnamon crunch.
Vegan Pumpkin Cake by The Almond Eater A deluctable 3-layer Vegan Pumpkin Cake that’ll please even non-vegans. It’s topped with a cinnamon-y cashew-based icing that’s both light and flavorful.