Are you wondering how this could the best bowl of pumpkin oats ever? It’s a lofty statement, but I promise to have you convinced by the end of this post.
And seriously, when is the last time I’ve posted an oatmeal recipe? It’s been yearrrrrs. In case you were wondering, I still love oatmeal.
This recipe came about accidentally. There I was, making my first batch of pumpkin oats, stirring the pumpkin into the almost fully cooked pot of oats. I enjoyed it without knowing any better until later that day I was working on a new recipe [that failed twice].
I was trying to make pumpkin spice rice krisp bars [the no marshmallow kind] but they turned slightly soggy after both trials, most likely due to the pumpkin. For the second trial I thought I got all crafty thinking I could heat the pumpkin in a pan to cook off some of the liquid and thicken it up. While it helped, it didn’t totally solve the problem but it did give me a new idea for pumpkin oatmeal.
Cook the pumpkin and then add the oats! This creates a deeper pumpkin flavor and also makes the oatmeal extra thick and creamy. The pumpkin darkens a bit after cooking and then the spices are thrown in before any of the oats or liquid to enhance the flavors even more.
Instead of sweetening this bowl with maple syrup I added finely chopped medjool dates to the mix which ended up melting right into the oats and providing a light, caramel flavor. Dates are the perfect compliment to pumpkin spice flavors.
After making this same recipe for a week straight I knew I had to share it with you guys. It was obviously a keeper. But before sharing it with you I was lucky enough to get to whip up a bowl for Gena while I was in New York. The only thing I love more than breakfast is cooking breakfast for other people and getting to enjoy it with them.
I also shot all of these photos right in Gena’s apartment right before we ate!
The Best Ever Pumpkin Oatmeal gluten-free, vegan // yields 2 servings
- 2/3 cup pumpkin puree
- 2 teaspoons cinnamon
- 1/2 – 3/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/16th teaspoon clove
- pinch of salt
- 1 cup gluten-free rolled oats
- 1 cup water
- 3/4 cup unsweetened almond milk
- 3-4 finely chopped and pitted medjool dates
- 1 teaspoon pure vanilla extract
Heat a medium sized pot over medium heat. Once hot add the pumpkin and stir frequently for about 5-7 minutes until the pumpkin is reduced to about half and a deep golden brown. Stir in the spices and let cook another 30 seconds.
Stir in the salt then add the oats, water, and milk to the pot. Stir to combine and bring to a boil. Once boiling reduce heat to simmer. Cook for about 3-4 minutes until starting to thicken then add in the chopped dates. Stir occasionally for another 2-4 minutes until thickened to your liking [it will thicken a bit more after taking off the heat] and remove from the heat.
Stir in the vanilla extract and portion into bowls. Top with desired toppings [splash of milk, walnuts, nut butter, apples, pears, etc.] and serve immediately.
notes: If you don’t have dates add in 2-3 teaspoons pure maple syrup if desired. If you don’t like a strong cinnamon flavor reduce to 1-1 1/2 teaspoons.
Your favorite bowl of fall oatmeal will never be the same.
Hope you love it!