We’ve arrived at Month 5 of my Dairy-Free 3-Book Journey, and I do have good news – one of my new dairy-free books is complete (now editing and all), and the other two are well underway! I’ll be officially announcing the finished book soon, we just need to redesign the cover as I changed the title. It’s over 100 dairy-free recipes plus menus and recommendations. Any guesses on the title? Though the book is done a version of this Pumpkin Pie Oatmeal recipe is one that I’m still waffling on adding. What do you think?
Each lean bowl of this pumpkin pie oatmeal packs a healthy dose of morning fiber! Add almond slices, chopped cashews, or just a touch of protein powder for another nutrient boost.
One of the hardest parts in creating a cookbook is not necessarily developing the recipes, but rather deciding which ones to include and creating the menus. You want the recipes to be somewhat cohesive as a group, easy to swap in and out of a day, but you don’t want to get repetitive either. And as it turns out, I’m a bit obsessed with oats. It’s become a staple grain and flour in my recipes, equivalent to wheat flour in its rate of occurrence, so I wasn’t sure about adding another oat-based recipe. Granted, I don’t have an oatmeal recipe in the new cookbook, but granola and oat-y breakfast cookies are on tap.
I know, we’ve just hit September, but I spotted sugar pie pumpkins on sale at the grocery store yesterday and knew that fall food was on and I could finally ask your opinion on this pumpkin pie oatmeal! It’s loaded with fiber-rich pumpkin and oats (of course!), but I use two types of oats – whole and quick – for textural reasons. The whole oats give the pumpkin pie oatmeal a heartier, rustic vibe, but the quick oats provide a creamier touch, especially with the addition of coconut milk beverage or cashew milk beverage.
Okay, I’m not going to win any food styling awards, but simply couldn’t resist playing with my food just a little!
On Instagram, “beazysbites” said “Just made this the other night! So good!
Special Diet Notes: Pumpkin Pie Oatmeal
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- 3 cups water
- 2 cups Silk Unsweetened Cashew Milk Beverage or Coconut Milk Beverage, plus additional for serving
- 1 14-ounce can pumpkin puree (1½ cups)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats (certified gluten-free, if needed)
- ½ cup quick oats (certified gluten-free, if needed)
- Sweetener of choice, to taste (optional)
- Raisins, dried cranberries, or crystalized ginger, for garnish (optional)
- Whisk the water, milk beverage, pumpkin, maple, vanilla, pie spice, salt, and cinnamon in a medium saucepan until smooth. Bring the mixture to a boil over medium heat.
- Whisk in the old-fashioned oats, and reduce the heat to low. Let the mixture simmer, whisking often to prevent sticking, for 10 minutes.
- Stir in the quick oats, and continue simmer, whisking often, for 5 minutes.
- Cover and remove from the heat; let sit for 3 minutes.
- Optionally serve with additional sweetener (maple syrup, brown sugar, stevia, etc), dried fruit, and / or milk beverage.*
So What Do You Think?
Add a version of this pumpkin pie oatmeal to my book? Make another unique oatmeal flavor for the book instead? What’s your favorite oatmeal flavor? Is it too early to be posting pumpkin recipes or are you like me, eager to enjoy fall flavors the second the calendar flips to September?
3-Book Journey Update & Goal
If you are a Go Dairy Free fan, then you know that I’m all about information, too. This month, I’m excited to dive into some research on several dairy-free health topics. I’ve scratched the surface on some intriguing findings, but plan to get in there more and learn real world tips on how to live well dairy-free. Of course, there will be more recipes to work on too! On my list I’ve got some homemade cheese, milk and ice cream recipes to create, plus some fun everyday options, like instant oatmeal and “cream of chicken” soup!
In addition to my monthly posts on this journey, with recipes and informational posts, you can follow more of my project and several others on Twitter, via the hashtags #Inspired and #LoveMySilk. This series was made possible by Silk, and I’m every so grateful for their dairy-free support! For dairy-free milk beverage and yogurt coupons, recipes and much more, sign up for the Silk Newsletter. Here are the prior posts, just in case you missed them:
This conversation is sponsored by Silk. The opinions and text are all mine.