It’s the first day of October which means (in my head) it’s PUMPKIN season! As much as I love pumpkin, I refuse to bake or cook with it in September, as September is still a summer month to me. October, however, is the first full month of fall, so I decided today was the perfect day to make some pumpkin goodness.
It’s chilly and rainy here in New England, so I decided to make a big batch of pumpkin spice oatmeal this morning to warm myself up! This oatmeal is free of any refined sugars, and processed ingredients. It’s also vegan and gluten free so it’s a great dish to make for guests.
It makes 2-4 servings depending on how hungry you are. (My husband and I only made it 2 servings this morning as we apparently were VERY hungry!)
- 1.5 cups old fashion oats
- 2.5 cups unsweetened almond milk or soy milk
- 1/3 cup pumpkin puree
- 1.5 tbsp. maple syrup
- 1 tsp. pumpkin pie spice
- 1/4. tsp. cinnamon
- 1/8 tsp. sea salt
- 1/4 cup. dried cranberries
- 1/4 cup. chopped walnuts
- Add milk to a medium pot and bring to a boil over medium high heat.
- Stir in all remaining ingredients and stir consistently for 6 minutes.
- Turn heat off and allow pot to sit on hot burner for an additional 2 minutes.
- Top with walnuts and cranberries