Last year, I did a whole30 over the month of October and I’m planning on doing the same this year. October is a great time for a little nutritional reset in my opinion. No big holidays like birthdays or anniversaries to tax my willpower, it’s just a regular ol’ month for me and a great time to focus on the fantastic produce of the harvest season as well as some sustainably sourced animal products and healthy fats!
Speaking of harvest, I love recipes where I can bridge the transition between two seasons. We aren’t quite out of fig season yet, but we are definitely kicking off all things pumpkin-related. Which makes this hearty breakfast a perfect choice for those early Autumn mornings.
I’m don’t often eat oats for breakfast as they often leave me feeling a little sleepy. However, my family, including my 14 month old, absolutely LOVED it! There are so many great nutrients in this one bowl so I felt pretty accomplished knowing that everybody was getting a healthy, satisfying start to their day.
If you aren’t a pumpkin fan, then I would suggest grabbing a can of sweet potato or butternut squash puree instead. You’ll still get healthy dose of soluble fiber and vitamin A!
1 1/2 c. gluten-free oats
1 can coconut milk
1 can pumpkin purée
5-6 ripe figs, stemmed and chopped
1 banana, chopped
1/4 c. golden raisins
3 scoops Vital Proteins collagen (omit for vegan)
2 tsp cinnamon
Salt to taste
Toppings (optional): Sliced fresh fruit, nut butters, yogurt, chia or hemp seeds.
- In a pot add oats and coconut milk. Stir and heat over medium.
- Once warm-ish, add pumpkin puree, collagen, cinnamon, and salt. Continue to heat over medium.
- If the mixture starts to bubble, lower heat and add figs, banana, and golden raisins.
- Stir well and let cook a bit longer until oats are soft and gooey.
note: this makes quite a large portion so feel free to halve the recipe. Alternatively, this makes a great meal prep for the week so make the whole thing and divide into small containers for easy grab-and-go breakfasts for the work week.