Autumn months call for pumpkin-flavored goodness! This Vegan Creamy Pumpkin Oatmeal is deliciously spiced, cooked to fluffy perfection, and sure to satisfy all of your seasonal pumpkin cravings. This is a cozy, nutritious and filling breakfast that my family absolutely loves this time of year.
As you know by now, I’m a total smoothie girl in the mornings (and afternoons…okay, and sometimes evenings, too!). When the weather cools off and it starts feeling just a little bit like fall, though, I like to switch up my routine a bit. This calls for a bowl of filling, comforting, warm oatmeal! I love the natural energy that oats give me and this recipe is packed with spiced fall flavors. Even if it’s not yet cold enough to pull out the scarves, boots, and cute hats, you can make it feel like fall with this Vegan Creamy Pumpkin Oatmeal!
Is Pumpkin Healthy?
This time of year is all about the pumpkin! It’s delicious of course, but it’s also packed with nutrients. Pumpkins are a “super food” and for good, disease-fighting reason! They contain powerful antioxidants known as carotenoids that can protect cells from free radical damage. They also offer fiber, calcium, iron, magnesium, copper, folate, potassium and vitamins A , C, E and K. Canned pumpkin is packed with these nutrients too so don’t stress if you don’t have the fresh stuff!
How to Make Vegan Creamy Oatmeal
I cannot do dry oatmeal. Yuck! If I make oats, I want them fluffy and creamy. There are a few tricks for making your oatmeal creamy without actually adding cream! The first: patience. Use a lot of liquid, and cook your oatmeal for a long time to let it soak up all that liquid. Also, using quick-cooking oats instead of rolled old-fashioned oats makes for a creamier oatmeal!
Health Benefits of Oatmeal
Oats are full of soluble fiber, and they’re higher in protein and healthful fats than most other whole grains. That means you get all of the fuller-longer, high-energy feelings that carbohydrates offer in a really nutritious way!
Oatmeal Toppings
One of the best ways to make oatmeal a little more exciting is to add toppings. A couple of my favorites:
- Melted coconut butter
- Vegan chocolate chips
- Pecans
- Almond butter
- Vegan butter
- Almond milk
- Homemade Granola
This recipe is vegan, gluten-free, peanut-free and soy-free. To make it nut-free simply replace the almond milk with another non-dairy option such as oat, hemp, rice or coconut milk. This pumpkin oatmeal recipe is naturally sweetened with maple syrup, making it refined sugar-free as well. It’s a breakfast everyone can enjoy!
More Vegan and Gluten-Free Pumpkin Recipes
- Pumpkin Chocolate Swirl Muffins
- Easy Blender Pumpkin Soup
- Pumpkin Chili
- Creamy Pumpkin Garlic Pasta
- Garlic-Maple Pumpkin Hummus
- Pumpkin Pie Smoothie
- Pumpkin Risotto
- Sweet & Salty Roasted Pumpkin Seeds
If you make any of these recipes I recommend homemade pumpkin puree. It is surprisingly easy to make and so much creamier and sweeter than canned! You will totally notice a difference.
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Vegan Creamy Pumpkin Oatmeal
- Prep Time: 3
- Cook Time: 15
- Total Time: 18 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Autumn months call for pumpkin-flavored goodness! This Vegan Creamy Pumpkin Oatmeal is deliciously spiced, cooked to fluffy perfection, and sure to satisfy all of your seasonal pumpkin cravings. This is a cozy, nutritious and filling breakfast that my family absolutely loves this time of year.
Ingredients
- 1 cup quick cooking oats (gluten-free if desired)
- 2 cups filtered water
- 1 cup non-dairy milk (I like almond milk)
- 3/4 cup homemade pumpkin puree*
- 1/3 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- Topping ideas: melted coconut butter, vegan chocolate chips, pecans, almond butter, vegan butter, almond milk
Instructions
- Bring all ingredients to a boil and stir until most of the liquid has absorbed. It should look thick and creamy.
- Divide into four bowls and add your desired toppings.
Notes
*Canned pumpkin also works fine but I find homemade pumpkin puree to have a more authentic pumpkin flavor. Homemade pumpkin puree is also thicker, creamier and sweeter than canned which can oftentimes taste a bit bitter. If you do not have a pressure cooker you can use my oven method to make homemade pumpkin puree. It is surprisingly easy!
Tip: To easily melt the coconut butter, I simply leave the jar near the stovetop. The heat of the burner will naturally start to melt it. If you add a dollop of hardened coconut butter to steamy hot oatmeal it will also start to melt.
- Category: Breakfast
- Method: Stovetop
Keywords: healthy pumpkin oatmeal
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