Yes, you can now have pumpkin pie for breakfast without the guilt! This gluten-free, vegan oatmeal recipe is a hearty one, and it comes together in a pinch. Have you got some leftover canned pumpkin in the fridge that you’re not sure how to use? If you’re not already making my pumpkin alfredo sauce, or more of my pumpkin pie, you’ll definitely want to be cooking up this easy recipe for pumpkin spiced oatmeal. This pumpkin oat recipe is so quick and easy, you’ll wonder why you haven’t made it sooner.
Oats on their own can be a little bland, so I’ve spiced it up with some delicious warming autumn spices. Nutmeg, cinnamon & vanilla take this oatmeal from good to WOW! These oats are nice and spiced, they’re comforting, and they’re basically a big bowl of Autumn. It’s also a great way to use up any leftover cooked pumpkin, or cans of pumpkin purée you’ve got laying around. So go ahead and dust off your Gilmore Girls DVDs and cozy up to this bowl of nourishing, healthy pumpkin spice goodness.
