Pumpkin Oatmeal

1. Combine ingredients: In a medium saucepan over medium heat, add the oats, almond milk, pumpkin purée, maple syrup, spices (cinnamon, ginger, nutmeg, cloves), and salt. Stir to combine.
2. Simmer: Bring to a gentle simmer, stirring occasionally. Cook for 7–10 minutes, or until oats are soft and creamy. Stir frequently to prevent sticking.
3. Finish: Remove from heat and stir in vanilla extract. Taste and adjust sweetness or spice levels as needed.
4. Serve: Divide into bowls and top with your favorite toppings. Enjoy warm!

Tips & Variations

• Protein boost: Stir in a scoop of vegan protein powder or a spoonful of almond butter.
• Make it overnight oats: Combine all ingredients in a jar and refrigerate overnight. Eat cold or warm it up in the morning.‍
• Use steel-cut oats: Cook ⅓ cup steel-cut oats with the same ingredients, but simmer for 20–25 minutes, adding more milk as needed.

‍

Notes:

Use pure pumpkin puree, not pumpkin pie filling — the pie filling is sweetened and pre-spiced.

Stir frequently as the oatmeal cooks to prevent it from sticking to the bottom of the pan.

Tips:

Toasting the rolled oats in a dry pan for 2 minutes before cooking adds a nice nutty depth to the flavor.

Storage:

Keeps in the refrigerator for up to 4 days. Reheat with a splash of non-dairy milk, stirring well. Oatmeal thickens as it cools.

Swaps:

Pumpkin puree can be swapped for butternut squash puree or sweet potato puree. Any non-dairy milk works.