Plant-Based Recipe: Hot Oatmeal with Pumpkin

8:30 am | |

Hot Oatmeal with Pumpkin


I cannot praise oatmeal enough.  It is fast and easy to prepare, travels well, is very filling not to mention a versatile plant-based meal. Additionally, when eating breakfast out, it is almost always on the menu. I avoid the pre-packaged versions because of all the added sugar.  Instead, I often make a large pot for breakfast and then put the remainder in individual portions in mason jars in the fridge for a quick reheat in the microwave and an easy, on-the-go breakfast. The jars work great because they have a lid for travel plus I have a large surplus of jars from jam making.  For this recipe I added some Fall flavors to get into the Thanksgiving spirit. Enjoy!



4 Cups Water

4 dates, pitted

2 Cups old fashion oats

1 tablespoon chia seeds

½ Cup canned pumpkin

~2 teaspoons pumpkin pie spice

½ Cup dried craisins or raisins


Bring water to a boil in a pot.  Add dates, oats, chia seeds, pumpkin pie spice, and craisins and simmer for ~5 minutes, stirring occasionally.  Stir in pureed pumpkin. The dates add sweetness and can either be removed or eaten. You can top your bowl with a sprinkle of walnuts and fresh strawberries.  

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