Over the last few days, this warming, spiced porridge has been my absolute favourite breakfast. In fact, I have had it every single day this week! I guess that’s what you might call an addiction…
Anyway, these Pumpkin Pie Oats are the perfect way to add a little pumpkin spice to your life, without going overboard – all you need is some puree, store cupboard ingredients and dried spices and you’re good to go!
They are cosy, comforting and oh-so warming on a cold and frosty morning (has anyone else found the last few days in the U.K. ICY cold?). Plus, of course, they are vegan and gluten-free too, if you use gluten-free oats!
It’s also packed with goodness – whole grain oats, beta carotene-rich pumpkin, warming and blood sugar balancing cinnamon, and plenty of healthy fats from the flax and coconut milk.
I also love adding ground pecans into the mix for an extra boost – plus, they taste delicious! But you can switch out for more oats, or even ground almonds, if you’d prefer!
What are your favourite warming breakfasts?
Pumpkin Pie Oats
- Serves 2
- 1 1/2 cups oats
- 1/2 cup ground pecans
- 2 tbsp flax (I use Yum and Yay)
- 2 tbsp pumpkin seeds
- 2 (or more) cups milk – I used Vita Coco coconut milk
- 1 cup water
- 6 tbsp pumpkin puree
- 1-2 tbsp maple syrup (optional)
- 1.5 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ginger
- Pinch salt
Whisk all ingredients together in a large saucepan. Gently warm, stirring often, until thickened and heated through (around five minutes), adding more milk or water if needed to loosen.
- Serve warm topped with berries, pecans and dark chocolate chunks.