Pumpkin Spiced Oatmeal

The thing about pumpkin is that it’s not inherently sweet at all, and almost everything pumpkin spiced usually includes quite a bit of sweetener to make up for it. I don’t really like sweet breakfasts, so I’ve found a way to make this oatmeal yummy and decadent without processed sweeteners.

The key? Roast your own pumpkin. Roasting brings out the natural sweetness. I roasted mine the day before for soup and other things, and just saved a scoop of it to add to the next day’s pumpkin oatmeal. Nobody wants to roast vegetables in the morning. Do it the day before, and this comes together in minutes. I don’t recommend using canned pumpkin here, you’ll need heaps of sweeteners to make it taste good.

Want to know another secret? I actually used butternut squash instead of pumpkin in the oatmeal photo below. Can you tell? It was delicious. I bet you couldn’t tell the difference. Turns out pumpkin and butternut squash are pretty interchangable. I’m hopping around Europe at the moment and pumpkin isn’t really a thing here. If you’re using pumpkin, I recommend using those cute, culinary sugar pumpkins that are everywhere this time of year.

Pumpkin Spiced Oatmeal

Grain | Protein | Fruit/Veg
Prep Time: 10 minutes
Cook Time: 5 minutes
Roasting the Squash: 30 minutes
Servings: 1
Recipe From: Katie’s Conscious Kitchen

Ingredients*

Grain

  • 1 oz dry rolled oats

Fruit/Veg

  • 6 oz roasted pumpkin, mashed or butternut squash

Protein

  • 1/2 cup plant-based milk (I used coconut milk, it was divine) 4 oz
  • 2 Tbsp pecans, hazelnuts, or pumpkin seeds 1 oz

Extra Topping Options

  • dried cranberries optional
  • chopped dates optional
  • sprinkle of cacao nibs optional

Seasonings

  • 1 Tbsp pumpkin pie spice

Instructions

The Day Before: Roast the Pumpkin

  • I usually roast a bunch at a time and use it for soups and baked goods as well as for the next day’s oatmeal.
  • You can roast the pumpkin/squash either in large halves or cubed. Both work great.
  • Preheat the oven to 375°F. Slice the pumpkin/squash in half lengthwise and scoop out the seeds. I like to brush it with a little bit of oil and sprinkle it with salt and some cinnamon. Place face down on the baking sheet and roast for 45 minutes to 1 hour, until it’s very soft. For cubed squash, do the same but spread them out in a single layer. They can be touching, but don’t overcrowd them.
  • Transfer the roasted squash to a bowl and mash it up with a fork. Refrigerate for tomorrow.

Oatmeal Time!

  • Add your oatmeal to a small saucepan along with 1/2 cup of water and the 1/2 cup of milk. Stir in the pumpkin or squash, mashing it in. Add the spices and a pinch of salt, and simmer for a few minutes, until heated through and the oats are cooked.
  • Top with yummy toppings. It’s that simple!
  • If you are inclined toward a sweeter breakfast, it can be yummy to add in some chopped dates or a drizzle of maple syrup to serve.
Tried this recipe?Mention @katiesconsciouskitchen or tag #katiesconsciouskitchen!

*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.

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6 Comments

  1. Delicious

  2. That looks good

  3. Bea

    What kitchen utensils do you travel with?

    • None! I’ve been moving around a lot this past year, I don’t think I’ve been anywhere longer than 3 weeks. I only have one small suitcase and I don’t like to schlep around more stuff than I need. I use whatever I can find at the place I’m staying at. I’ve mostly been house sitting and pet sitting, so I am usually staying in other people’s homes, and most people have the basics. 🙂

  4. Pingback: Pumpkin Spiced Oatmeal — Katie’s Conscious Kitchen | My Meals are on Wheels

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