Creamy, sweet & cinnamon-y, Pumpkin Pie Oatmeal with crispy candied pecan bits is the pure essence of fall in a bowl! This breakfast is vegan, gluten free and made with simple fall-inspired ingredients.
My passion on SamCooksKindness is to share wholesome, vegan recipes for every body, that anybody can make! The creamy Pumpkin Pie Oatmeal is topped with easy Candied Pecans for a sweet crunch that will have you thinking you're eating dessert for breakfast! But don't worry, it's made of all whole foods and naturally sweetened, so we won't judge you if you choose not to share! (I've been caught licking the bowl myself a few times!)
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Course Breakfast, Dessert
Cuisine Gluten-Free, Vegan, Whole Food Plant Based
Servings 2people
Ingredients
1large ripe banana* sliced
1cuprolled oatsgluten free if needed
½cuppumpkin puree may sub homemade or canned sweet potato puree
1¾cupswater or plant based milk
2tspcinnamon
1tspvanilla extractoptional
¼tspsea salt
1-2tbspreal maple syrupoptional
Quick Candied Pecans
¼cupraw pecans
½tspcinnamon
1½tbspreal maple syrup
pinchsea salt
Instructions
For the Pumpkin Oatmeal
Add all oatmeal ingredients (except for maple syrup) into a medium saucepan. Stir to combine well and place over medium-low heat.
Cook, stirring occasionally for about 5-7 minutes until oats are soft.
Taste and stir in maple syrup, 1 tbsp at a time, to desired sweetness
Quick Candied Pecans
Roughly chop pecans.
Toss chopped pecans, cinnamon and maple syrup into a small skillet or sauté pan. Mix till well combined.
Cook over medium-low heat stirring occasionally. Syrup will initially look very thin, then start to bubble. When it begins to bubble, stir constantly to avoid burning for about 2-3 minutes. Remove from heat.
Sprinkle with a pinch of salt if desired and give it a quick toss and then divide between two bowls of oatmeal!