Sugar Free Pumpkin Spiced Oatmeal
This decadent fall porridge is naturally sweet from roasted pumpkin and seasonal fruit, full of heavenly spices, and free of sugar and processed sweeteners.
Servings 1
Calories
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.