Spiced pumpkin steel-cut oatmeal with a chopped apple and maple syrup. It’s vegan and easily gluten-free.
Are you ready for some pumpkin!? Huh, what? It’s 7am. Don’t talk to me until I’ve had a coffee or three.
How about a pumpkin spice latte? I’ll pass. Some hot, strong coffee with a hint of almond milk is all I need.
With some pumpkin spice syrup? Or some pumpkin spice marshmallows? No! What’s wrong with you, you pushy pumpkin possessed pinhead?
Woah, that was unnecessarily harsh. Sorry, but I did warn you not to talk to me before I’m sufficiently caffeinated. Just give me a moment to drink this coffee… Okay, now I’m listening. What are you so excited about?
It’s September! Which means it’s officially acceptable to eat pumpkin 24/7. Wait a minute. Don’t you eat pumpkin morning, noon and night all year round?
Yeah, but now I’m not crazy for doing it. Sure. So, I’m going to guess you’re making oatmeal again. Is it pumpkin oatmeal this time?
It sure is! Specifically, it’s steel-cut oatmeal with lots of pumpkin puree (I’m using fresh puree although canned is fine too), plus cinnamon, ginger, cloves and a chopped apple. Ah, I see. I hope you measured the cloves carefully – one time I tried to add a pinch of cloves, but the lid came off my spice jar, the dried cloves came tumbling out and my breakfast was ruined.
Oh dear! So, I assume you’ll be making lots of pumpkin-y breakfasts in the near future?
Hopefully. There’s nothing like starting your day with a welcome hit of pumpkin. I don’t know, there’s coffee…
- 1 cup almond milk
- 1 cup water
- ½ cup steel-cut oats
- Pinch of salt
- ⅔ cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¼ teaspoon blackstrap molasses
- 1 apple, chopped
- 1 teaspoon vanilla extract
- 1 - 2 tablespoons maple syrup
- Shredded coconut
- Chopped or whole nuts
- Maple syrup
- In a saucepan, bring the almond milk and water to a boil, and then turn down the heat to medium-low. Add the steel-cut oats and salt, and stir well.
- Stir in the pumpkin puree, cinnamon, ginger and cloves, blackstrap molasses and chopped apple.
- Gently simmer the oatmeal for 20 - 30 minutes, stirring frequently, or until the oats have softened and become creamy. As the oats are cooking, add more almond milk if the oatmeal becomes too dry.
- Add the vanilla extract, and sweeten with maple syrup.
- Divide the oatmeal between two bowls. Top bowl with a handful of shredded coconut, some nuts, and a drizzle of maple syrup.
Fresh pumpkin puree is ideal, as it has lots of flavor. But canned pumpkin is fine too.
Blackstrap molasses give this oatmeal a slight brown sugar flavor. If you don't have any blackstrap molasses, simply omit them.
To make this breakfast gluten-free, use certified GF oats. However, please note that not all GF eaters can tolerate oats.