{"id":152033,"date":"2017-10-22T00:00:00","date_gmt":"2017-10-22T00:00:00","guid":{"rendered":"https:\/\/gracious-khorana.45-76-20-142.plesk.page\/pumpkin-pie-oatmeal\/"},"modified":"2023-06-26T18:37:20","modified_gmt":"2023-06-26T18:37:20","slug":"pumpkin-pie-oatmeal","status":"publish","type":"post","link":"https:\/\/localmilkblog.com\/2017\/10\/pumpkin-pie-oatmeal.html","title":{"rendered":"Pumpkin Pie Oatmeal (Vegan + Gluten Free)"},"content":{"rendered":"
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It\u2019s pumpkin season. And that demands PUMPKIN EVERYTHING, amirite? It\u2019s also oatmeal season. So! Pumpkin Pie Oatmeal: my standard breakfast oatmeal pumpkin-ified. Because I wanted to give you some real food for real days, not a big layer cake or a pie recipe that only has any business being made 1 or 2 days out of the year. Nothing wrong with those\u2014I love feast day food & have a couple of really luscious Thanksgiving recipes in the works! But I\u2019m in a practical mood these days. Maybe it\u2019s because I\u2019m a mom now, and that\u2019s how that (vegan, whole grain) cookie crumbles. Haha. So go build a fire, put on a cozy sweater and cable-knit socks, jump in a pile of burnished leaves, fill every corner of your home with decorative heirloom gourds, and put it all on Instagram<\/a>. But eat this before you do. Cause it\u2019s #fallyall, and that gives us all permission to get a little basic.<\/p>\n

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I make oatmeal a lot. Like, a LOT. Especially as the weather cools, it starts to take the place of my other stand by eats: yogurt + granola or avo toast + egg. Usually I make mine with homemade mylk (I like almond, hazelnut, and coconut the best), a little sea salt, a little maple syrup or honey, a pinch of whatever spice I\u2019m feeling (usually nutmeg, maybe cinnamon too), maybe a dash of rose water or orange blossom water if I\u2019m feeling fancy, and a swirl of jam (I like raspberry). For crunch I usually throw on a bit of homemade granola<\/a> (oat on oat action) or some of my \u201ccrunchy morning magic\u201d which is just a mix of bee pollen, cacao nibs, super seeds like chia & hemp, and a few chopped nuts like pistachio or hazelnut or whatever I had on hand. I keep the latter in a jar in my pantry, and it goes great in yogurt bowls, porridge, tops smoothies bowls, etc. When I\u2019m in a savory mood I usually throw in some miso, a bit of lemon or ponzu, and top it with scallion, a soft boiled egg, a tiny drizzle of sesame oil, and some furikake or togarashi.<\/p>\n

For this sweater weather pumpkin pie oatmeal, try making a puree from scratch at the beginning of the week and using it in this throughout. You can also throw the puree in pumpkin breads, pumpkin waffle and pancake mixes, and soups if you get sick of this. Which you won\u2019t. You can mix up winter gourds like kabocha, sugar pie pumpkin (my fave), butternut, delicata, and even sweet potato (not a gourd, obvs, but it fits right in). So if you\u2019re a CSA person, use whatever winter gourds & sweet roots come your way! To make a puree I just slice up all my gourds, throw \u2019em on a sheet tray with a little olive oil and sea salt, and roast them at 400\u00b0F\/200\u00b0C\/gas mark 6 until they\u2019re mushy and fork tender, about 20 minutes. Scoop out all the flesh and store in the fridge. If you want it really smooth, I throw it in my Vitamix<\/a> (a mere mortal blender will do, but this thing is a game changer) with just a splash of homemade coconut milk to smooth it out. I prefer a smooth puree. By all means, use a can if you\u2019re short on time. I did for this recipe test. Just make sure you don\u2019t accidentally get pie filling. There shouldn\u2019t be anything other than \u201cpumpkin\u201d on the ingredient list and look for BPA free cans.<\/p>\n

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