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pumpkin pie oatmeal porridge | vegan gluten free

Pumpkin pie oatmeal

Print Recipe
Course Breakfast
Keyword oatmeal, pie, pumpkin
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 3 servings

Ingredients

  • 4 cups unsweetened almond or coconut mylk can sub whole milk or mylk of your choice!
  • 1 cup quick cooking oats can sub rolled oats but would need to increase cook time
  • 1/2 teaspoon sea salt or to taste
  • 1/4 cup maple syrup or to taste
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ginger powder or 1 tablespoon finely grated fresh ginger
  • pinch or two of clove powder
  • 1 teaspoon real vanilla extract or vanilla bean paste
  • 1 cup organic canned or homemade pumpkin puree sweet potato and butternut squash work too!

topping ideas, all optional

  • spoonful of coconut oil or pat of butter
  • dollop of yogurt / non dairy yogurt of choice
  • drizzle of coconut mylk or milk of choice
  • toasted pecans hazelnuts, and/or walnuts
  • toasted pepitas
  • dried or fresh cranberries
  • whipped coconut cream yum!
  • brown sugar
  • extra drizzle of maple syrup

Instructions

  • Bring the milk or mylk to a boil on high heat.
  • Whisk in the oats, spices, maple syrup, vanilla, and salt. Reduce heat to a bare simmer, cover, and cook for 10 minutes.
  • Stir once to prevent sticking on the bottom, cover again, and cook an additional 5 minutes.
  • Uncover, stir in the pumpkin puree, and cook an additional 5 minutes.
  • Add your desired toppings. In these photos I topped it with a bit of coconut whipped cream, coconut mylk, coconut flakes, toasted pecans & pepitas, a tiny drizzle of maple syrup, dried rose petals (cause pretty), and brown sugar. It was A+!