12 In Brunch/ Recipes

Pumpkin Oatmeal

Pumpkin Oatmeal-003

Pumpkin Oatmeal | A Couple Cooks

 Pumpkin Oatmeal | A Couple Cooks

Alex and I made a pact several years ago to invest in making our home into a hospitable, inviting environment that feels safe and cozy – not only in the furnishings, but in the food we serve. At that point, my life was harried and I had a diet to match. My addiction to busyness and doing-doing-doing showed in my meals, which were generally whatever took 5 minutes or less to stuff in my mouth. You know that type of person who bakes bread and smells like spiced tea and inspires you to spill your guts without even trying? I wanted to be that, without investing the time and energy to get there.

Today, my life is still busy and I still eat quick meals from time to time, but I’ve also seen the value of slowing down enough to invest in the process of eating and the mood it creates. The more I tasted real, whole foods and authentic flavors, the more I realized the power they have to comfort and nourish, to say to the eater, “You are valuable. You are worth the investment in time and energy to bring you these nutrients and flavors. You are loved.”

If foods can communicate, what do pumpkin spices say? To me, they’re a big, warm bear hug – which probably explains the seasonal obsession with everything pumpkin spice / PSL. And combining them with oatmeal is the epitome of a cozy, comforting breakfast. This recipe is easy to put together, and since it’s made with almond milk, it works for a variety of diets like dairy-free and vegan. It’s a nourishing way to start your autumn consumption of pumpkin spices.

And PS—somehow Alex is not on the pumpkin spice train. Whaaa?

Why to Make It: A cozy, nourishing breakfast that’s a big, pumpkin-spiced hug. Naturally gluten-free, dairy-free and vegan, and sweetened with a touch of maple syrup.
When to Make It: Fall or winter
Caveats: If you don’t like pumpkin spices or hugs, this one’s not for you.

For More

Pumpkin Oatmeal
This breakfast is vegan, dairy-free, gluten-free, and refined-sugar free.
Serves: 4
What You Need
  • 1 cup pumpkin puree
  • 2 cups water
  • 2 cups Califia Almond Milk
  • ¼ teaspoon kosher salt
  • 2 cups rolled oats
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • ¼ teaspoon cloves
  • 1 teaspoon vanilla extract
  • 2½ tablespoons maple syrup, plus more for serving
  • ¼ cup roasted pepitas (pumpkin seeds)
  • ¼ cup pecan pieces
What To Do
  1. Place 1 cup pumpkin puree in a medium pan and heat over medium heat, stirring frequently for 5 minutes. Add 2 cups water, 2 cups almond milk, and ¼ teaspoon kosher salt; stir to combine and bring to a boil.
  2. Stir in 2 cups rolled oats and 1 tablespoon cinnamon, 1 teaspoon allspice, and ¼ teaspoon cloves. Reduce heat and simmer for 10 minutes, until thickened, stirring occasionally. Remove from the heat and stir in 1 teaspoon vanilla extract and 2½ tablespoons maple syrup.
  3. To serve, top with pepitas, pecans, a drizzle of maple syrup, and additional almond milk.

We developed this recipe for Califia Farms; all opinions expressed are our own. We’re big fans of Califia almond milk and it’s a mainstay in our fridge. Thank you for supporting the partners that keep A Couple Cooks in action!

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  • Reply
    October 5, 2015 at 8:59 am

    Your writing is just as warm as this recipe, and these photos! I love fall flavors like pumpkin spice so this oatmeal sounds like the perfect breakfast, especially since the morning walk to the hospital has become considerably chillier in the last week or so. I can’t wait to try it.

  • Reply
    Amy @ Parsley In My Teeth
    October 5, 2015 at 11:59 am

    Pumpkin spice IS like a big bear hug – both with the taste on the inside and the aroma on the outside. Love this!

  • Reply
    Bethany @ Athletic Avocado
    October 5, 2015 at 5:20 pm

    This looks so creamy and delicious and everything I want in a breakfast! BTW, I Absolutely adore your blog!

  • Reply
    Sarah | Well and Full
    October 5, 2015 at 5:41 pm

    I want to be that person that smells like spiced tea!!! :D I love the idea of preparing a meal for yourself as an act of self-love and care. Unfortunately, I don’t do that nearly enough. But I really love the messages you’ve been sending in this space lately… it’s always kind of a reminder for me to be caring and kind (to myself and others) when I read your posts.

  • Reply
    October 6, 2015 at 10:47 am

    I’m not on the pumpkin spice train, either (HI ALEX), BUT this oatmeal sounds delicious and if you invited me over for breakfast I’d probably eat all of it. And then beg you to make more.

    • Reply
      October 7, 2015 at 10:04 am

      oh, hai!

  • Reply
    October 6, 2015 at 12:36 pm

    I love your page, it’s so simple yet elegant. Beautiful photos!

    • Reply
      October 7, 2015 at 10:04 am

      Thank you!

  • Reply
    October 7, 2015 at 12:09 pm

    I love that you made a commitment to making your home cozy and welcoming. I realize that’s something I aspire to, but have not yet articulated. This oatmeal looks warming and loving, and a great way to get in pumpkin spice without the lattes.

  • Reply
    October 9, 2015 at 12:18 pm

    I’m definitely going to have to try making this oatmeal ASAP! I made pumpkin pancakes last weekend, because I’m absolutely one of those people who’s obsessed with pumpkin pie spice (get on the bandwagon, Alex! lol jk)

  • Reply
    Margaret Ann @ MAK and Her Cheese
    October 10, 2015 at 10:40 pm

    I was just thinking about making some pumpkin oatmeal for breakfast! Definitely one of my favorites. I usually top it with Justin’s maple almond butter and a pan-seared banana…yum

  • Reply
    Giana Siska
    October 11, 2015 at 10:10 pm

    This looks and sounds amazing! Just within the past year I’ve been more and more obsessed with “pumpkin flavor”. I’m going to have to try this recipe because coincidentally I also looove oatmeal!


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    Happy Cooking! ~ Sonja & Alex