While pumpkin is a fall vegetable, it’s also a staple at Easter dinners, so canned pumpkin can be easily found in the spring. But really, any day is a good day for something made with pumpkin, isn’t it? This oatmeal is packed with protein, fibre, beta-carotene, AND it’s sugar-free: it gets a touch of natural sweetness from maple syrup instead. For those who really like the clove and ginger kick of pumpkin pie, use pumpkin pie spice instead of cinnamon.
This recipe makes two large servings but is easily doubled to serve four.
- ½ cup quick oats
- 1 cup soy, almond or coconut milk
- ½ cup canned pumpkin
- 1 T maple syrup
- Dash salt
- 1 t cinnamon or pumpkin pie spice
For best results, soak the oats and milk in a medium sized pot in the fridge overnight: this makes the oatmeal especially creamy.
After soaking, heat the milk and oats over low-to-medium heat, stirring every minute or so, for about 5 minutes.
Add the pumpkin, maple syrup, salt and cinnamon or pumpkin pie spice, and stir until combined.
Stir over low heat for another couple of minutes; add more maple syrup and salt to taste, if desired.
Serve plain, or with a garnish of sliced bananas, granola and/or vanilla yoghourt.
Makes two large servings (I’ve been known to eat both of them in one sitting.)
Latham Hunter is a writer and professor. As a mother of five kids with varying dietary needs, she’s been working on gluten-free, dairy-free, vegan and vegetarian cooking for as long as she can remember. She focuses on sustainable, healthy ingredients, particularly organic, plant-based meals.