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.
- 1 oz dry rolled oats
- 6 oz roasted pumpkin, mashed, or butternut squash
- 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
- 1 Tbsp pumpkin pie spice
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.
- 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.