This time of year, I’ve been known to have a slice or two of pumpkin pie for breakfast. Chilled, with a swirl of whipped coconut cream on top – those rich pumpkin spice flavors shine through for a cozy breakfast. And since pumpkin is so incredibly nutrient dense, it makes for a guilt-free indulgence. But to go an even healthier route to a pumpkin pie infused breakfast, I created this Pumpkin Pie Oatmeal. This warm fall breakfast gave me that happy pumpkin pie flavor I love combined with the oatmeal I crave on a chilly morning. Pumpkin lovers, start your day off right, with this pumpkin pie breakfast (sans the pie!)..
Healthy Pumpkin. Did you know that canned unsweetened – or real whole roasted/pureed pumpkin is incredibly good for you? Most people know that it is rich in vitamin A – but it is also rich in vitamin K, iron, fiber, vitamin C and potassium. Get more nutrition facts in my Pumpkin Pudding post here.
This oatmeal is infused with spices, pumpkin and maple syrup. I’ve even added a swirl of my favorite vanilla bean coconut cream!
Pumpkin Pie Oatmeal
vegan, makes one bowl
1 cup rolled oats
1/2 cup soy milk, plain or vanilla
2/3 cup water
pinch of sea salt (to taste)
2 Tbsp maple syrup, grade B pref’d
1/4 tsp pumpkin pie spice
1/2 cup canned pumpkin
2 Tbsp vanilla-bean coconut milk whip – swirled on top (recipe here)
extra liquid on top: I add a splash of cool plain soy creamer on top before serving. Soy milk or creamer works well though
milk: you can sub in any variety of milk that you have on hand. Although I like the creaminess of soy best. Almond milk also works well. Just be sure to use a plant-based milk if you want to keep this bowl vegan.
optional add-ins: you could add in nuts like walnuts or pecans, golden raisins, flax seeds, hemp seeds, chia seeds, chopped fresh banana and more – pumpkin is very breakfast-flavor friendly so feel free to get a little creative too! I especially like the idea of adding chopped roasted pecans.
1. Add water, soy milk, oats, maple, salt. In a small cup, mix together the pumpkin and spice. Swirl this mixture into the oats – you can keep the pumpkin slightly clumpy at this point.
2. Heat on high for 1-2 minutes or until oats start to boil. Stir – heat further as needed.
3. Add any additional ingredients and adjust sweetness level as desired.
4. Add soy creamer splash and swirl of coconut milk whip on top. Dash of cinnamon. Serve hot.
Or you can even try my Pumpkin Spice Cream of Wheat recipe..
Can’t get enough pumpkin come fall? Try it in these 21 gourd-geous recipes!