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Pumpkin Pie Oatmeal

Cozy Pumpkin Pie Oatmeal for a Quick Fall Breakfast Delight

Enjoy a delicious Pumpkin Pie Oatmeal, a perfect quick breakfast for fall mornings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Oat Milk Any non-dairy milk works as a great substitute.
  • 1 cup Water Essential for cooking the oats.
  • 1 cup Rolled Oats Can use quick oats for a quicker meal.
For the Flavor
  • 0.5 cup Pumpkin Puree Opt for canned puree, not pie filling.
  • 1 teaspoon Pumpkin Pie Spice Mix of cinnamon, nutmeg, and ginger if needed.
  • 2 tablespoons Coconut Sugar Can substitute with maple syrup or brown sugar.
Optional Toppings
  • 1 banana Sliced Banana Adds sweetness and creaminess.
  • 0.5 cup Granola For added crunch.
  • 1 cup Yogurt Enhances creaminess and adds protein.

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, pour in 1 cup of oat milk and 1 cup of water. Heat over medium heat until the mixture begins to simmer gently, stirring occasionally to combine.
  2. Stir in 1 cup of rolled oats and 0.5 cup of pumpkin puree into the saucepan. Mix well to ensure no clumps of oats remain.
  3. Sprinkle in 1 teaspoon of pumpkin pie spice and 2 tablespoons of coconut sugar. Stir for an additional minute to blend evenly.
  4. Continue cooking for 5-10 minutes, stirring regularly, until the oatmeal has absorbed the liquid and thickened.
  5. Remove from heat and ladle into bowls. Add optional toppings such as sliced banana, granola, or yogurt.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 150mgPotassium: 250mgFiber: 6gSugar: 8gVitamin A: 3000IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze portions for up to 2 months.

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