Autumn Breakfast Bowl with Pumpkin Almond Butter

5 from 1 reviews



  • 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


  1. 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)
  2. Pulse together until well combined and put in container and set aside
  3. Next begin making oatmeal
  4. Bring almond milk to a low boil
  5. Cook oats in the milk according to package (ultimately I subbed water for almond milk to make it creamy)
  6. Next add in nutmeg and cinnamon when oatmeal is cooking
  7. Once oatmeal is done, pour into bowl and add toppings and desired amount of Pumpkin Almond Butter.
  8. The remaining Pumpkin Almond Butter will stay for about a week or so!