Have you ever found yourself with leftover canned pumpkin and no idea what to do with it? That’s exactly how this comforting Fall breakfast recipe was born.
My mom and I were talking about how annoying it is to have a small amount of canned pumpkin leftover after making something seasonal like Pumpkin Bread, and I suggested that she make this for breakfast as soon as possible!
I told her it’s creamy oatmeal made with canned pumpkin, cinnamon and Fall spices, lightly sweetened with dates and topped with a decadent drizzle of almond butter and not only is it delicious and hearty, but it’s a great way to use up canned pumpkin so that nothing goes to waste.
Tasty and eco-friendly. Best of both worlds, right?
I hope you’ll make this Date Sweetened Pumpkin Oatmeal on a chilly Autumn morning. It tastes like Fall in the very best way and goes perfectly with a cozy cup of coffee.
Enjoy!
Date Sweetened Pumpkin Spice Oatmeal
Ingredients
- 1/2 cup old fashioned oats
- 1/4 tsp cinnamon
- 1/8 tsp ground ginger
- pinch of nutmeg
- big pinch of salt
- 1.25 cups plant milk unsweetened
- 2-3 tbsp canned pumpkin puree
- 2 medjool dates
Instructions
- Add the oats, spices and salt to a saucepan. Mix to combine and then add in the plant milk. Bring the mixture to a boil, thn reduce to medium-low heat and stire.
- Pit and chop the Medjool dates and add them to the oatmeal along with the pumpkin puree.
- Cook for 10 minutes, stirring occasionally, until thick and very creamy.
- Serve with your favorite toppings: mine are almond butter, crunchy pumpkin seeds, and sometimes a light drizzle of maple syrup. Hope you enjoy!
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
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Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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