Start the day with a bowl of warm and cozy vegan oatmeal! It is a fast, easy and healthy breakfast made with 7 ingredients, such as real pumpkin species and pumpkin cakes.
So much taste more vegan pumpkin breakfast recipes? You will also love my vegan pumpkin, vegan pumpkin pancakes and French pumpkin toast.
No matter how much I would like to eat a slice of vegan pumpkin cake for breakfast during the fall (and sometimes I do! Luckily, It is a sweet, ultra-spice breakfast that has a taste like the classic autumn dessert!
Pumpkin oats could not be easier to make. You just have to combine the simple ingredients, such as oats, pumpkin puree, pumpkin cake and milk species, in a pot in the kitchen and make it over low heat until the oats are soft and creamy. Voila! You have a comforting autumn breakfast that will keep you full and warm you.
If you are looking for a oatmeal recipe in the oven, try my pumpkin oats.
Why will you love this cozy autumn breakfast
- A perfect breakfast in the fall – The rolled oats are over low heat of milk, pumpkin and warm spices to give you a fast breakfast that will warm up from head to toe.
- For pumpkin lovers – If you have been counting the days until the pumpkin season, you should enjoy this pumpkin oats for breakfast, vegan pumpkin soup for lunch and pumpkin gnocchi for dinner!
- Fast, easy and good for you -A bowl of this oatmeal rich in fiber and warm not only will warm you, but will also keep you full for hours.
How to make pumpkin oatmeal
Find the complete recipe with measures on the recipe card below.
It combines oats, pumpkin, milk, spices on the pumpkin cake, salt and sweetener that you choose in a small pot. Heat it over low heat over medium heat and cook until the oats are soft.
Serve the pumpkin oatmeal in bowls with a dash of maple syrup, chopped or nuns, a dash of non -dairy milk, vegan cream or vegan yogurt at the top. Enjoy!
Variations
- Glutenage -Use gluten -free rolled oats to maintain this gluten -free recipe. Not all oats have no gluten, as some are processed in factories with other wheat products.
- Face – Instead of overcoming oats flour with chopped nuts, use pumpkin seeds or touring seeds.
- Use fast oats – Use an equal amount of quick oats and cook – a little less time.
- Instead of pumpkin – Use sweet potato or pumpkin puree or sweet potato as a substitute.
Frequently asked questions
Yes, you can easily turn it into a pumpkin night of oats if you want to prepare it in advance or take your breakfast with you. For the oats overnight, stir all the ingredients together in a large bowl, cover it with a lid or transfer the oats to the individual masonry jars and put it in the fridge at night.
Oats at night can be refrigerated up to 4 days. Before serving, heat the oats in the microwave or enjoy -cold.
The leftover cooked oats will remain 3 to 4 days when it is stored in an airtight container in the fridge. I love to make a double lot and save the envelopes for quick and easy breakfast.
Yes, the pumpkin oatmeal freezes well up to 3 months. After the leftovers cool to room temperature, transfer them to airtight containers or with zip line bags. Discuss the oatmeal in the fridge before heating in the microwave or in a pot in the kitchen.
-
Add oats, pumpkin, milk, spices on pumpkin cake, salt pinch and sweetener to a small pot.
-
Simmer over medium heat and cook frequently, for about 3-4 minutes, until the oats are softened.
-
Serve in bowls topped with additional sweetener, nuts, milk, covered or yogurt. Enjoy!
-
The remains will be maintained for 3-4 days. I love to make a double lot to have a few days in your hand. Simply reheat in the microwave or in a pot.
-
For oats overnight, add all the ingredients to a bowl with a lid and stir -well to combine. Let it rest in the fridge overnight and up to 4 days. When ready to serve, you can heat them in the microwave a little or stir and enjoy cold.
-
If you do not have Spice Spice Mix of Pumpkin, you can use the following species mix: 3/4 Canyella teaspoon, 1/4 teaspoon of ground ginger, 1/8 teaspoon of nutmeg.
- Nutrition information does not include any optional compliance.
Service: 1of 2 servings ; Calories: 283kcal ; Carbohydrates: 45g ; Protein: 11g ; Fat: 6g ; Saturated fat: 1g ; Polyinsaturated fat: 3g ; Monoinsaturated fat: 2g ; Sodium: 96mg ; Potassium: 539mg ; Fiber: 7g ; Sugar: 13g ; Vitamin A: 10231IU ; Vitamin C: 16mg ; Calcium: 297mg ; Parró: 4mg
#Pumpkin #oats #flour
Image Source : www.noracooks.com