A fiber-filled, antioxidant & vitamin rich bowl of oatmeal with real pumpkin. Vegan & gluten-free, this warm & creamy bowl of oats is the perfect breakfast to get you in the holiday spirit.
Servings: 3-4 servings
1 cup steel-cut oats
3 1/4 cup water
1 small pumpkin (1/2 cup pumpkin purée)
1 Tbsp coconut oil
1 Tbsp maple syrup (more to taste)
2 Tbsp raisins
1 apple sliced
Pumpkin Spice Mix:
1 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/8 tsp cloves
Pecan Nut Milk:
1 cup raw, unsalted pecans
3 cups water
3 medjool dates
1 tsp vanilla bean powder
Pinch of sea salt
Nut milk bag or fine mesh sieve
Heat oven to 350 degrees & line a baking sheet with parchment paper.
Peel or cut skin off of pumpkin and then cut pumpkin in half & remove seeds from interior of pumpkin.
Cut pumpkin into 1-inch thick cubes & toss with 1 tbsp coconut oil. Place on parchment lined baking sheet & roast until soft 30-45min or until very tender.
Purée roasted pumpkin in blender. Mix 1/2 cup pumpkin purée with pumpkin spice mix. (The leftover pumpkin purée can be frozen or used to make a pie or pumpkin bread).
Add 1 cup oats to 3 & 1/4 cups water. Heat over medium heat, uncovered, until low boil & then reduce heat to a simmer. Let cook for ~20 minutes.
Add 1/2 cup pumpkin purée to oatmeal & mix well. Add 2 tbsp raisins while still warm so the raisins become plump.
Top oatmeal with roasted pecans, roasted pepitas, fresh apple & pecan nut milk. Add maple syrup to taste.
Pecan Nut Milk Directions:
Soak the pecans for a couple of hours, or up to overnight, in water. Discard water & rinse pecans.
Add pecans, 3 cups water, dates, vanilla bean powder & pinch of sea salt to high speed blender. Blend until smooth.
Strain nut milk in a nut milk bag or through a fine mesh sieve & serve with oatmeal.