I think I just made the world’s most delicious breakfast creation. I’m eating this stuff right now, and I’m having a hard time focusing on typing because I just want to eat the entire plate of this deliciousness in one giant bite. People, meet the Pumpkin-Coconut-Apple-Oatmeal breakfast crumble. It’s the perfect transitional breakfast for the end of summer and beginning of fall; the perfect combination of fall flavors (pumpkin and nutmeg) fused with the remnants of bright summer fruit taste (coconut and apples) will make your mornings that much brighter and make the switch from warm to cool that much sweeter.
Pumpkin-Coconut-Apple-Oatmeal Breakfast Crumble [Vegan]
- 1 cup pumpkin puree
- ¼ cup coconut flakes
- ¼ cup applesauce
- 1 ½ cup whole oat oatmeal
- 1 cup whole wheat flour
- 1 tbsp nutmeg
- 1 cup almond milk
- 1 tsp unbleached sugar
- Mix all batter ingredients and pour into a few small rounds (about the size of the average woman’s balled fist) at a time as you would pancakes. Make sure your pan is well greased.
- Watch and flip the crumbles often – and don’t worry at all what they look like – remember, they’re crumbles – which means they can and are supposed to look messy. Total cook time should be around 10 – 15 minutes. You want the crumbles to end up almost browned – but still somewhat hot and doughy at the core. It’ll taste like a ball of warm oatmeal in the end – yum!
- When they’re ready to feast upon, top with a bit of applesauce and a few coconut flakes.