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-Serving
Per serving: 279 calories, 9.8g fat, 43.4g carbs, 8g fiber, 8.5g proteinIngredients
- 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
Instructions
- 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.
Notes
- 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!
I love Oatmeal and pumpkin! I will be making this comfort food:) thanks!!
Thanks, Chris! Enjoy!
This looks so good! I read somewhere than Libby’s pumpkin had fillers in it, even though they aren’t listed on the label, do you know anything about this?
I haven’t read that, but I’d be curious to learn more. I’ve tried every other type of canned pumpkin I’ve seen in my area, but they just don’t taste good to me, so I always come back to Libby’s. Oh well – there are worse vices, I suppose.
Ok I’ll look into it and see what I can find out. I think they should label it if it’s in there, seems illegal. I’m concerned it could be wheat!
Oooh, just you wait. I really broke my seal yesterday
Bwahaha! I am on the edge of my seat
I ‘lol-ed’ at your ‘pumpkin usage’ comment.
My husband always says ‘Brace yourselves, everyone…Trish has pumpkins and she’s going to use them!’ Hahahahahaha. 
I’m so freaking sick of pumpkins before Thanksgiving even gets here because I start using them in September and purchasing canned in August. And I LOVE that you use Libby’s. 
I do try to roast my own when I can find the pie pumpkins on sale, but it really makes me happy to see a ‘proper’ chef using pumpkin from a can.
I love that your pumpkin oatmeal is so creamy. Have never thought to add applesauce in the oatmeal, although I add it to baked oatmeal all the time.Hmmmm, now I’m thinking baked pumpkin oatmeal ‘cakes’ for this weekend. And the pecans…yum! I love to use maple syrup and coconut palm sugar to sweeten it, and extra maple flavoring. And I’m such a fatty that I top my weekend oats with TrueWhip. Oh, well. Could be eating worse things, I suppose…
I’ve done that same thing in years past, so this year I held out for as long as I could
I’m really not an “oatmeal person” to the degree that some people are (like my own husband), but sometimes it REALLY hits the spot! Mm, this would be awesome topped with some TruWhip…
this sounds amazing!
Thanks Kate!
Oh, I love anything pumpkin! =)
You’ll love this for sure!
This looked so good I had to make it this morning! Yum!!!! I didn’t have applesauce but chopped an apple really fine in the small ninja and it worked fine, will be a staple for these cold mornings!
So glad you enjoyed it, Stacy! Great idea on the shredded apple, too. It’ll be a great staple breakfast for the cold months ahead!
This looks AMAZING!! What a great idea! I love new ways to eat pumpkin!
Meg
Thanks Meg!
Mmmmm! I love pumpkin oatmeal.
. I actually roasted pie pumpkins for the very first time this year and made my own puree. I see lots of creamy pumpkin-pecan oatmeal in my future 
Thanks, Amber!
Mmm. I hope you make a couple pies with it, too!
I am still ISO a good vegan pumpkin pie recipe. Got one up your sleeve, Amber?
You know what, it’s been several years since I’ve made one (I usually go for pecan pie over anything else), but maybe it’s time I give pumpkin pie another go in my kitchen!
I’ll be waiting……..
Thank you!
Just made this recipe and it is absolutely delicious. Comfort food!!!
Yay! Glad you’re enjoying it
This looks so good! I will make it tomorrow for my family… If I am inspired today, I may even bake a pumpkin today!
Awesome, Mia! Enjoy!