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.
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- 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
- 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.
- 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.
- 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!