Happy October pumpkin spice month!
One thing I love about cold weather is that oatmeal becomes my favourite breakfast all over again. I tend to opt for fruit all summer long, but as soon as those leaves start falling, I get a serious hankering for good ol' fashioned oatmeal. And pumpkin spice. So naturally, the two eventually collided in my brain and I was met with: Vegan Pumpkin Spice Oatmeal! Keep reading and I'll show you how I got there..
Since I'm pretty much a daily oatmeal eater in the winter I have discovered 2 must do oatmeal perfecting tricks, and it's time I share them with you.
Oatmeal Perfecting Trick #1:
Always use old fashioned large flake rolled oats. Don't use quick cook oats. Rolled oats only take about 5 minutes to cook anyways, and they make for such a better texture, not so mushy like the quick oats.
Oatmeal Perfecting Trick #2:
Dates. When it comes to breakfast I prefer to keep it on the healthier side, so I chop up dates into little pieces and cook it along with the oatmeal. This makes for perfectly gooey pockets of caramel, and naturally sweetens the oatmeal. No need to buy expensive medjool dates here, I buy the cheapest dates at my grocery which conveniently come pitted. Perfection.
So, now that we've mastered oatmeal 101, it's time to introduce you to the most perfect autumn oatmeal: Vegan Pumpkin Spice Oatmeal.
It's like a pumpkin spice latte but dare I say better!? I know, blasphemy. Give me a "woot woot!" in the comments if you would like to see my recipe for a homemade vegan pumpkin spice latte (can be made with or without an espresso machine).
In the meantime, I just need to dive into this warm, satisfying breakfast. I'm in love with the bursting pumpkin flavour, the warming seasonal spices, and of course those gorgeous caramel date bites throughout. So easy to whip up a breakfast that feels completely decadent!
Just toss all the ingredients into a pot. Cook over medium heat until it thickens and most of the liquid is absorbed. Serve with a splash of milk, a drizzle of maple syrup, and a couple of pecans if desired.
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Vegan Pumpkin Spice Oatmeal
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Ingredients
- 1 cup plant-based milk, (plus more for serving)
- ⅔ cup large flake rolled oats
- ⅓ cup pumpkin puree, (not pumpkin pie filling)
- ¼ cup dates, , pitted and chopped
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 tablespoon maple syrup, (optional)
- A handful of pecans, (optional)
Instructions
- Add everything except for the maple syrup and pecans to a pot and put over medium heat. Stir and cook for about 5 minutes until the oatmeal has thickened and most of the liquid is absorbed.
- You can enjoy as is, or splash on a little extra plant-based milk, a drizzle of maple syrup, and a sprinkle of pecans. Bon appetegan!
Nutrition
Bon appetegan!
Sam.
Aviva says
Woot woot ! I would love s copy of your pumpkin spiced latte!
Dave Spencer says
We eat oatmeal daily, it’s so healthy, so I was excited to try this out as we're always looking for variety.
You’re recipe is perfect; kudos on the simplicity! I was surprised how delish and how everyone liked it. It’s now a regular in our rotation.
Rebecca V. says
I am slowly transitioning to becoming vegan. Recipes like this make it so easy!! Love this oatmeal!!
Alfred Brooks says
I'd like to see your recipe for vegan pumpkin spice latte.
Mike B says
I love steel cut oats that cook in 30mins at an oat:water ratio of 1:4. Any tips on how to modify for the use of steel cut oats?
Lauren says
This is so good! I’m not a big oatmeal person but I try to eat it a few times a week. It’s nice to have something different once in a while.
Sam Turnbull says
Glad you enjoyed it, Lauren 🙂
Anna says
This oatmeal tastes SO good! I don't like dates so I put some berries on top instead (adds a nice bit of sweetness to the oatmeal). SO DELICIOUS!
Sam Turnbull says
So thrilled you enjoyed it, Anna 🙂
Lily says
This looks amazing! Can they be made as overnight oats? (so they're ready in the AM without having to get up early!)
Thanks!
Sam Turnbull says
Absolutely! Enjoy!