Who wants to eat pumpkin pie for breakfast? Healthy, vegan pumpkin pie. I know I do. Hands down, pumpkin pie is my favorite food. The creaminess of the pumpkin, the flavor from the spices, and the crunch from the crust combine to form the best thing I eat every year. Yet for some reason I only ever eat pumpkin pie on Thanksgiving, maybe that’s why pumpkin pie always tastes so magical.
This idea was dreamed up after thinking about how to make oatmeal more interesting. I enjoy the flavor and texture of oatmeal, it’s just really tedious to eat some mornings. And by some mornings I obviously only mean weekend mornings, I never have time for hot breakfast on a weekday. I have added cinnamon, brown sugar, and fresh apples to oatmeal before, so why not combine something tedious with my favorite ingredient – pumpkin.
I made this oatmeal twice in one weekend. Once on Saturday as an experiment and again on Sunday to enjoy, savour, and photograph for blogging purposes. I rarely make the same recipes on this blog twice in one year, yet this recipe was made twice in two days. That. good.
The ingredient list looks long, but you can always substitute all of the spices for pumpkin pie spice (1/4-1/2 teaspoon) if you have that on hand. Spice to your liking, my spice ratio yields a strong flavored oatmeal. The coconut milk can definitely be replaced by any type of milk, but I would definitely use milk; it provides so much richness and creaminess to the oatmeal. I promise, for a treat so tasty, this comes together super fast, promise.
I still have some pumpkin in the fridge, I think it’s time to whip up another batch this weekend…
One Year Ago – Chocolate Cupcakes with Swirled Vanilla Frosting
Yield – 1 serving (multiply as needed)
1/2 cup old fashioned oats
1/2 cup water
1/2 vanilla coconut milk
3 tablespoons pumpkin puree
1 1/2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
scant 1/8 teaspoon nutmeg
scant 1/8 teaspoon cloves
scant 1/8 teaspoon allspice