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 2 or 3 teaspoons 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 rolled oats
- Pinch of salt
- ⅓ cup pumpkin puree
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- ½ teaspoon vanilla extract
- 2-3 teaspoons maple syrup
- Pumpkin seeds (pepitas), walnuts or pecans
- In a small saucepan, bring the almond milk to a boil, and then reduce the stove heat to medium. Add the rolled oats and salt, and stir well.
- Stir in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla extract and maple syrup.
- Cook the oatmeal for 4 – 5 minutes, stirring occasionally, or until the oats have absorbed the most of the liquid and become creamy.
- Transfer the oatmeal to a bowl and top with pumpkin seeds, walnuts or pecans.
Recipe adapted from The Oatmeal Artist