A simple, pumpkin-filled breakfast that sings ‘Happy Holidays’! Gluten free and vegan too.
Christmas is a strange holiday. It’s not when you’re a kid – it’s just all about the magical fat man who somehow breaks into your house and leaves presents behind. But then it becomes about a bazillion other things.
If you think about it, Christmas can be a holiday with deep religious significance. Or a day to complain about how materialistic our society has become.
It’s the time to decorate your house with lights! And the time of the year when you have a heart attack when you see your electricity bill (not the mention the damage to the environment).
It’s a day off work. Or a day where you’re paid more than usual to turn up to work.
Hopefully Christmas is a day to spend with family and friends. But perhaps it’s a day to lament the fact that you have to spend time with your family, as Relative X doesn’t talk to Relative Y, and you have to prepare a huge meal that you’ll be eating for weeks because you didn’t realize that not everyone has elephant-sized stomachs.
And, of course, if you work for Fox News, it’s time to claim there’s a ‘war’ on this almost-universally-celebrated-in-one-way-or-another holiday.
So, yeah, it’s an odd time of the year. Regardless, I love it. Why? For one thing, I’m far too materialistic and love decorating my apartment with random Christmas paraphernalia.
And then there’s the food!
Christmas is a time where you totally have an excuse to get out that butter and sugar and start baking! So, with the perfect excuse of ‘it’s festively mandatory’, I baked some gingerbread cookies with my dear friend Emilie. We made a ridiculous amount of gingerbread – I had gingerbread in my cupboard for two weeks.
As you can see from the pictures, I topped this oatmeal with a gingerbread man – which was definitely just to ensure that I had the spices right. Really. Ok, it wasn’t – I just like cookies.
And, it’s Christmas.
To add some creaminess and volume, I added plenty of pumpkin puree to this oatmeal. So, in a way, this breakfast is almost like a cross between gingerbread and pumpkin pie (in oatmeal form, of course).
Just a heads up: this oatmeal is on the spicier side, os reduce the spices if you’re spice-sensitive.
Oh yeah, the other thing I love about Christmas is the presents!
This post was updated (with new pictures) in October 2015.
- 1 cup almond milk
- ½ cup rolled oats
- Pinch of salt
- ⅓ cup pumpkin puree
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- Pinch of ground cloves
- ¼ teaspoon blackstrap molasses
- ½ teaspoon vanilla extract
- 2-3 teaspoons maple syrup
- Gingerbread men or chopped nuts
- Maple syrup (optional)
- In a saucepan, bring the almond milk to a boil, and then turn down the heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the pumpkin puree, ginger, cinnamon, cloves, blackstrap molasses and vanilla extract. Sweeten with maple syrup.
- Cook the oatmeal for 4 – 5 minutes, stirring occasionally, or until the oats have absorbed most of the liquid and become creamy.
- Transfer the oatmeal to a bowl. Top with some gingerbread men or chopped nuts, and a drizzle of maple syrup, if desired.
This oatmeal is on the spicier side, so reduce the spices (especially the cloves) if you’re sensitive to them.
If you don’t have any blackstrap molasses, replace the maple syrup with brown sugar.