Happy autumn to you, readers! It *is* a happy autumn. A perfect autumn. September and October stayed relatively warm-ish, which put me in a more accepting place when November hit us with more frigid air, especially since it was accompanied by lovely sprinkles of snow.
To fully enjoy this chilly, grey morning, I decided to make a buckwheat pumpkin breakfast bake. As usual, I just grabbed what I had around and created a bowl that looked like this (all ingredients pictured, minus the almond milk):
2 T canned organic pumpkin
1/4 c oats
1 T buckwheat flour
1/2 very ripe banana, smashed
1 T blueberries
2 t cinnamon
1/2 t baking soda
1 t flax seed
1/2 T almond milk
1/2 t maple extract (or vanilla)
Mix all your dry ingredients. Add the wet. Mix. Scoop into a lined or greased ramekin. Heat in 425 degree oven for about 15 minutes, or until cooked all the way through.
Of course I added a dollop–(I have such a fondness for that word; “dollop”)–of almond butter to top it off.
As I savoured this lovely dish, I listened to one of my favorite songs for the month of November. Hope you enjoy it too: