Pumpkin Pie Oatmeal with Raisins, Apples & Pecan Nut Milk

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

Sea salt


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.