A warm, delicious breakfast fit for fall! This pumpkin spice oatmeal is packed with autumn-inspired flavors and comes together in under 15 minutes!
2 c water
1 c non-dairy milk
1/2 c pumpkin puree
1 1/2 c gluten-free rolled oats
1 tbsp ground flaxseed
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1–2 tbsp maple syrup
1 tsp vanilla extract
1/4 c pecans, chopped (optional)
2 tbsp pumpkin seeds (optional)
2 tbsp pomegranate seeds (optional)
1. In a medium saucepan, whisk together the water, non-dairy milk, and pumpkin. Place on the stove and cook over medium heat until the mixture comes to a boil. Add in the oats and reduce heat to low. Continue to simmer uncovered for 10-12 minutes or until desired consistency is reached. Remove from heat.
2. Stir in the ground flaxseed, cinnamon, ginger, cloves, nutmeg, maple syrup, and vanilla extract. Serve immediately topped with chopped pecans, pumpkin seeds, and pomegranate seeds if desired.
Keywords: vegan, gluten-free, breakfast, oatmeal