This healthy oatmeal is vegan, gluten-free and – most importantly – tastes like a bowl of pumpkin pie!
Ok, I know Thanksgiving has gone, but I see no reason why you can’t have pumpkin pie at all times of the year – at Christmas, or in the middle of summer, or whenever.
I first tried pumpkin pie at some kind of hippie café in Washington, D.C, sitting at the ‘communal table’ opposite two gay guys from Philadelphia. It was a fantastic experience. I have to admit, I really enjoyed the slight hippie atmosphere, but more than that, the pumpkin pie was to die for. Also, the hot chocolate I ordered wasn’t in a cup or mug – it was in a bowl! While reminiscing about that café I knew I had to make this oatmeal.
After I made this, a certain someone asked me, ‘Why didn’t you just bake a pumpkin pie?’ What?! Ok, firstly that would take ages. And secondly, pie for breakfast? Admittedly, in the past I have eaten pie for breakfast…
While this recipe does contain a whole tablespoon of maple syrup, realistically that’s still less than you’d be getting in a slice of pie. If you’re really worried about it, use a sugar-free sweetener instead.
It really is best if you make fresh pumpkin puree by roasting some pumpkin, and then pureeing it in a blender or food processor. However, in a pinch, canned is fine. I just find it has a slight ‘metal’ taste. I’ll often roast a huge amount of pumpkin, puree it and keep it in the fridge – but it doesn’t sit there very long. I add pumpkin puree to everything – pasta sauces, sandwiches, omelets, French toast batter, pancakes, waffles and even hot chocolates. And oatmeal, of course.
While it may not be a ‘real’ pumpkin pie, eating this oatmeal really did take me back to that café in Washington. It’s like eating a bowl of pumpkin pie without the crust.
Side Note: The photos in this post were updated on the 24th of November, 2014.
- 1 cup almond milk
- ½ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- ½ teaspoon vanilla extract
- ½ - 1 tablespoon maple syrup
- ½ cup rolled oats
- Pumpkin seeds (pepitas) or walnuts, to serve
- In a saucepan, bring the almond milk to a boil, and then turn down the heat to medium-low. Add the rolled oats and stir. Mix in the pumpkin puree.
- Add the cinnamon, ginger, nutmeg, cloves, vanilla extract and maple syrup.
- When the oatmeal reaches your desired consistency, transfer it to a bowl and top with the pumpkin seeds (or walnuts). Add a little more maple syrup, if desired, and enjoy!
Fresh pumpkin puree is preferred, although canned is fine. I using only need ½ tablespoon (that's 1½ teaspoons) of maple syrup when using fresh puree, but always need the full tablespoon when using canned pumpkin.
Recipe adapted from The Oatmeal Artist