Description
This Quick Pumpkin Oatmeal is a warm, creamy, and comforting vegan and gluten-free breakfast made with pumpkin puree, oats, coconut milk, and chia seeds. Ready in just 5 minutes, it’s perfect for cozy fall mornings.
Ingredients
- 2/3 cup rolled oats
- 1/2 cup pumpkin puree
- 2/3 cup lite coconut milk
- 1 cup water
- 2 tablespoons chia seeds
- 1 tablespoon maple syrup (optional)
- Pinch of cinnamon or pumpkin pie spice
- Toppings of choice (banana, nuts, pumpkin seeds, extra cinnamon, etc.)
Instructions
- Add the oats, pumpkin puree, coconut milk, water, chia seeds, maple syrup (if using), and cinnamon or pumpkin pie spice to a small saucepan. Stir to combine.
- Place the saucepan over medium-low heat and bring the mixture to a gentle simmer.
- Cook for about 3 minutes, stirring occasionally, until the oatmeal thickens to your desired consistency.
- Remove from heat and divide into bowls.
- Add your favorite toppings and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or on the stovetop over medium-low heat, adding a splash of water or milk if needed.
- Freeze cooked oatmeal in a freezer-safe container for up to 3 months; thaw in the refrigerator before reheating.
- You can substitute coconut milk with almond milk, oat milk, soy milk, or any preferred dairy-free milk.
- Chia seeds can be replaced with ground flax seeds or omitted if desired.
- Use certified gluten-free oats to ensure the recipe remains gluten-free.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 6 g
- Sodium: 60 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
