Whether your Thanksgiving spread includes the classics like cranberry sauce and green bean casserole or is a bit more experimental with tofurkey and avocado acorn squash, chances are it still ends with a delicious pumpkin pie. The morning after your feast, cravings for that sweet, beloved dish may linger—and Remy Park, AKA, the force behind the stunning blood Veggiekins, came up with a way to not only breakfast-fy it, but make it into an adaptogenic (read: stress reducing) energy booster.
“I’m normally a smoothie person but when the weather starts to get cold, there are mornings where I can’t justify eating something frozen,” says Park. So instead, she created this cozy breakfast that’s brimming with superfoods.
Start with the base—a blend of quinoa and oats. “I like to add quinoa to my oats because it brings a little more texture, protein, and a really nice nutty flavor,” says Park. Then, the spices: Park choose the pumpkin spice blend not for its seasonal ubiquity, but because of its warming properties: Spices such as cinnamon, nutmeg, ginger, and allspice encourage circulation in your body, which can help keep you warm—a bonus on a cool winter morning. To top it all off, Park tossed in two powerful adaptogens —mesquite and maca— which can help banish brain fog and get your morning off to a sharp start.
The best part is that you can begin with Park’s base and customize to your liking by switching up the spices, swapping the sweetener, or playing with the supplements you add.
Want to try it for yourself? Keep reading to get the recipe.
Adaptogenic turmeric pumpkin pie quinoa oatmeal
1/2 cup rolled oats
1/2 cup quinoa
1 cup water
1 cup unsweetened vanilla nondairy milk
1/3 cup pumpkin purée
3-4 Tbsp molasses (or other sweetener)
1 tsp pumpkin spice blend (or equal parts cinnamon, nutmeg and clove)
1/2 tsp vanilla extract
1/2 tsp turmeric
Pinch of black pepper
1 tsp mesquite powder
1 tsp maca powder
Pecans (optional) for garnish
1. Combine ingredients on stovetop in a pan and bring to a boil.
2. Reduce to simmer and let cook for about 15 min or until quinoa is cooked and liquid is mostly absorbed, stirring occasionally. Top with pecans.