Vegan Pumpkin Oatmeal Recipes

BEST PUMPKIN OATMEAL (HEALTHY + EASY)

BEST PUMPKIN OATMEAL (HEALTHY + EASY) image

Healthy Pumpkin Pie Oatmeal is like a warm slice of pumpkin pie without the crust and refined sugars. It's made with WFPB ingredients in 1 bowl using the stovetop, Instant Pot, slow cooker, or microwave. GF + vegan recipe.

Provided by Julie | The Simple Veganista

Categories Entree

Time 7m

Number Of Ingredients 9

Ingredients

1 cup old fashioned oats
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice (or cinnamon)
1/4 cup plant milk (I used oat milk)
1 1/2 cups water
pinch of salt
1 - 2 tablespoons pure maple syrup
1 - 2 tablespoons non-dairy milk (I used oat milk), optional
1/4 - 1/2 cup pecans, optional

Steps:

In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 - 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 - 20 minutes.
Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
Serves 2
Leftover oatmeal can be stored in the refrigerator for 5 - 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 - 3 months. Let thaw in the refrigerator before reheating.

Nutrition Facts : Calories 231 calories, Sugar 14.1 g, Sodium 28.8 mg, Fat 0.6 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 46.6 g, Fiber 6.5 g, Protein 5.9 g, Cholesterol 0 mg

VEGAN PUMPKIN OVERNIGHT OATS IN THE SLOW COOKER

Vegan Pumpkin Overnight Oats in the Slow Cooker image

Sweetener can be added during cooking or you can cook it without and then each person can add their own sweetener of choice on top after cooking.

Provided by Michael Jones

Categories Breakfast and Brunch Cereals Oatmeal Recipes

Time 8h5m

Yield 4

Number Of Ingredients 7

Ingredients

2 ½ cups water
1 cup steel-cut oats
1 cup almond milk
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt

Steps:

Combine water, steel-cut oats, almond milk, pumpkin puree, vanilla extract, pumpkin pie spice, and salt in a slow cooker.
Cook on Low for 8 hours.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 35.8 g, Fat 4 g, Fiber 10.5 g, Protein 7.3 g, SaturatedFat 0.1 g, Sodium 337.7 mg, Sugar 4.1 g

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