Literally pumpkin pie in breakfast form.
This is not your ordinary oatmeal. It’s vegan, healthy and extravagant.
In addition to that, no advanced baking skills are required for this “pumpkin pie in a bowl”.
I promise, it’s just as quick and easy as your ordinary oatmeal (just fancier).
Brightly coloured leaves, chestnuts on the pavement, sunflowers, figs, grapes, the smell of hot chai on windy, rainy days… and pumpkins. Could you imagine autumn without pumpkins? I couldn’t.
Last year I fell in love with pumpkins when I experimented with them in sweet meals.
Have you ever tried pumpkin puree as a base for a creamy, sweet dessert? If not, check out this pumpkin parfait I created last year. Then you will understand how it is possible to fall in love with pumpkins.
Besides, pumpkin is a vegetable. Which means any sweet meal including pumpkin automaically helps you add more veggies to your diet. WIN-WIN!
If you’re a terrible sweet tooth like me and therefore also huge fan of hiding veggies in your sweet meals, check out this zucchini oatmeal. It’s one of my go-to oatmeal variations for whenever my whole day consists of eating fruit and sweets (those days are more frequent than I dare to admit to myself haha).
This spiced pumpkin oatmeal is just another sneaky (and tasty!!) way of upgrading your everyday oatmeal in autumn/winter.
By the way, I make pumpkin puree myself by chopping up a Hokkaido pumpkin and cooking it until tender. Then I blend it together with some of the water it was cooked in. DONE! 🙂
You can store your homemade pumpkin puree in the fridge for up to 5 days which means you can eat this oatmeal 5 days in a row. 😀
Warming spices combined with succulent pumpkin puree turn this creamy goodness into an exciting culinary experience.
Like I said – this is your regular oatmeal, turned into something extraordinary with a small skilful twist ❤️
Hope you love it too!
Creamy Pumpkin Oatmeal
- 80 g rolled oats
- 200 g oat milk
- 200 g water
- 1 banana(s) (large)
- 1 tsp coconut blossom sirup
- 0.5 tsp cinnamon
- 0.2 tsp nutmeg
- 0.2 tsp cloves
- 150 g pumpkin puree
- 0.5 tsp psyllium husks (optional)
- walnut butter
- Mash the banana with a fork.
- In a large saucepan over medium heat, bring water and plant milk to a boil. Stir in rolled oats and cook for about 5 minutes, stirring frequently.
- When the oats have soaked up most of the liquid, add remaining ingredients and bring to boil once again. Turn down the heat and stir in ground psyllium husks right before serving (optional but recommended as it makes the oatmeal extra creamy).
- Transfer oatmeal to a bowl and arrange toppings to your taste.