Oatmeal with vegan pumpkin spice
Have you ever found yourself with leftover canned pumpkin and have no idea what to do with it? That’s exactly how this comforting fall breakfast recipe was born.
My mom and I were talking about how annoying it is to have a small amount of canned pumpkin after making something seasonal like pumpkin bread, and I suggested that she make it for breakfast ASAP!
I told him yes Creamy oatmeal made with canned pumpkin, cinnamon and fall spices, lightly sweetened with dates and topped with a decadent drizzle of almond butter and not only is it delicious and filling, but it’s a great way to use up canned pumpkin so nothing goes to waste.
Tasty and organic. The best of both worlds, right?
I hope you make this Sweetened Date Pumpkin Oatmeal on a cold fall morning. It tastes like autumn in the best way and pairs perfectly with a cozy cup of coffee.
Pumpkin Spiced Oatmeal with Dates
Creamy oatmeal made with canned pumpkin, cinnamon and fall spices, lightly sweetened with dates and topped with a decadent drizzle of almond butter.
- 1/2 cup old-fashioned oats
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- pinch of nutmeg
- big pinch of salt
- 1.25 cups vegetable milk without sugar
- 2-3 spoon canned pumpkin puree
- 2 medjool dates
Add the oats, spices and salt to a saucepan. Mix to combine and then add the vegetable milk. Bring mixture to a boil, then reduce heat to medium-low and stir.
Chop and chop the Medjool dates and add them to the oats along with the pumpkin puree.
Cook for 10 minutes, stirring occasionally, until thick and very creamy.
Serve with your favorite toppings – mine are almond butter, crunchy pumpkin seeds, and sometimes a light drizzle of maple syrup. I hope you enjoy!
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