Joining the ranks of seemingly everyone else who’s obsessed with pumpkin at this time of year, I’ve been baking a lot with the squash plant — breads, muffins, etc.
The only downside (if you could even call it that) is that I’ve had lots of leftover pumpkin purée in the fridge to use up. And I think I’ve come up with the best and tastiest solution: adding it to my morning porridge!
I’ve eaten this oatmeal for breakfast every day this week, telling myself it’s to perfect the recipe but – let’s be honest – it’s really because of how delicious and warming it is on a chilly fall morning! It’s not a bad outcome that the dish has become better in the process, either.
This oatmeal for one tastes likes pumpkin pie but doesn’t contain any refined sugar. I’m going to be eating it not just in the fall, but all year round!
You can use a store-bought pumpkin pie spice mix or make your own quite easily using cinnamon, ginger, nutmeg, cloves and allspice. I recommend Oh She Glows’ version, which you can find here.
Note: canned pumpkin purée usually lasts in the fridge for up to a week in a sealed container.
Pumpkin Pie Spice Oatmeal
A quick and delicious breakfast with the flavour and nutrition of this season’s star ingredient. Naturally sweetened, vegan and gluten-free (if using GF oats).
Ingredients (makes one serving):
- Pinch of sea salt
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1/2 cup quick oats
- Handful of raisins (optional)
- 2 tbsp pure pumpkin purée
- 1/2 tbsp unsweetened shredded coconut
- 1/8 tsp pumpkin pie spice
- 1 tsp pure maple syrup (or to taste)
- Chopped walnuts or pecans for topping
- Bring water and almond milk to a boil in a small pot; add salt.
- Add oats, stir and turn down to medium-low.
- Add raisins, if using, and continue stirring.
- Mix in pumpkin, spices and coconut and cover with the lid, letting simmer for a few minutes.
- Stir in maple syrup and serve, topping with walnuts (or pecans) and more almond milk if desired.