October pumpkin spice month!
One thing I love about cold weather is that oatmeal becomes my favourite breakfast all over again. I tend to opt for fruit all summer long, but as soon as those leaves start falling, I get a serious hankering for good ol' fashioned oatmeal.
Since I'm pretty much a daily oatmeal eater in the winter I have discovered 2 must do oatmeal perfecting tricks, and it's time I share them with you.
Oatmeal Perfecting Trick #1:
Always use old fashioned large flake rolled oats. Don't use quick cook oats. Rolled oats only take about 5 minutes to cook anyways, and they make for such a better texture, not so mushy like the quick oats.
Oatmeal Perfecting Trick #2:
Dates. When it comes to breakfast I prefer to keep it on the healthier side, so I chop up dates into little pieces and cook it along with the oatmeal. This makes for perfectly gooey pockets of caramel, and naturally sweetens the oatmeal. No need to buy expensive medjool dates here, I buy the cheapest dates at my grocery which conveniently come pitted. Perfection.
Now that you've mastered oatmeal 101, it's time to introduce you to the most perfect autumn oatmeal: Vegan Pumpkin Spice Oatmeal.
It's like a pumpkin spice latte but dare I say better!? I know, blasphemy. Give me a "woot woot!" in the comments if you would like to see my recipe for a homemade vegan pumpkin spice latte (can be made with or without an espresso machine).
In the meantime, I just need to dive into this warm, satisfying breakfast. I'm in love with the bursting pumpkin flavour, the warming seasonal spices, and of course those gorgeous caramel date bites throughout. So easy to whip up a breakfast that feels completely decadent!
Just toss all the ingredients into a pot. Cook over medium heat until it thickens and most of the liquid is absorbed. Serve with a splash of milk, a drizzle of maple syrup, and a couple of pecans if desired.
The perfect quick, easy, hearty and healthy breakfast for autumn. Takes just 5 minutes to make! Great for Thanksgiving breakfast.
- 1 cup plant-based milk (plus more for serving)
- ⅔ cup large flake rolled oats
- ⅓ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup dates , pitted and chopped
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 tablespoon maple syrup (optional)
- A handful of pecans (optional)
Add everything except for the maple syrup and pecans to a pot and put over medium heat. Stir and cook for about 5 minutes until the oatmeal has thickened and most of the liquid is absorbed.
You can enjoy as is, or splash on a little extra plant-based milk, a drizzle of maple syrup, and a sprinkle of pecans. Bon appetegan!