One of my favorite concoctions so far this fall season, fresh out of Trillian’s Kitchen this morning, is her Salted Caramel Pumpkin Oat Bowl.
The base is a creamy pumpkin puree blended into vanilla almond milk rolled oats, with a side of Nature’s Path Organic Pumpkin Seed + Flax Granola.
Topped with Georgia Grinders Handcrafted Natural Organic Crunchy Peanut Butter, with a dollop of Park Street Deli (ALDI) Sea Salt Caramel Hummus, and garnished with a sprinkle of Raw Pumpkin Seeds from Muddy Pond General Store in the Mennonite Community of Monterey, Tennessee.
Think of a soft, warm oatmeal pumpkin cookie, highlighted with the rich, creaminess of the nut butter, followed by a little salty sweet kiss from the caramel hummus; ending with a touch of earthiness from the pumpkin seeds, and a final satisfying crunch from the granola.
Mmmm… Fall is truly the best time for having a little vegan fun in the kitchen!
If you’re interested in making your own Salted Caramel Pumpkin Oat Bowl click on any ingredient to learn more!
For more vegan cooking and baking inspiration, feel free to visit Trillian’s Kitchen!
CLICK HERE to browse Vegan Cookbooks for your own kitchen today!
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