I held off as long as I could, but I finally did it: I “broke the seal” on my pumpkin usage this fall. It had to happen eventually.
I made and enjoyed this creamy, satisfying oatmeal just this morning, and I’m already planning on having it again tomorrow. The recipe makes a single serving, but can easily be doubled.
Dairy-Free, Egg-Free, Gluten-Free, Soy-Free, Single-ServingPer serving: 279 calories, 9.8g fat, 43.4g carbs, 8g fiber, 8.5g protein
- 1/3 cup rolled oats (gluten-free, if desired)
- 2/3 cup nondairy milk (such as hemp, almond, or coconut)
- 1/4 cup canned pumpkin purée
- 2 tablespoons unsweetened applesauce (optional; see Chef’s Notes)
- 1/4 teaspoon ground cinnamon (or more, as desired)
- Pinch of sea salt
- 1/4 teaspoon vanilla extract
- Sweetener of choice, to taste (see Chef’s Notes)
- 1 tablespoon chopped pecans
- In a small saucepan, combine the oats, milk, pumpkin, applesauce, cinnamon, and salt; stir well to combine.
- Bring the mixture to a simmer over medium-low heat and cook for 5 to 7 minutes, until the oats have softened and the mixture is creamy.
- Remove from the heat and stir in the vanilla and your sweetener of choice.
- Transfer to a bowl, top with chopped pecans, and enjoy.
- Applesauce: I include applesauce in this recipe to add a little natural sweetness and to bulk up the serving size a bit. You can easily leave it out.
- Sweetener: You can use 1 tablespoon maple syrup, agave, or coconut nectar, or a packet of stevia.
- Milk: This can be made with water in place of the nondairy milk, but the final product won’t be as creamy.
- Nuts: Feel free to use any other nut besides pecans; walnuts would be lovely.
Here’s to delicious mornings!