Superfood Breakfast: Vegan Spicy Pumpkin Oatmeal

November 6, 2012 3 Comments

Do you remember superfood breakfasts? I started these posts in February when I. (my boyfriend) and I did a sugar free diet month (thanks for the inspiration for Sarah Wilson). Now that the weather is cold and murky again I feel that only fruit is not enough for breakfast anymore. I need nutritious, hearty breakfasts that give energy for my body. So superfood breakfasts are back!

Porridge is a dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk (also non-dairy milk), or both. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. Oat also has a warming effect so it’s ideal to eat it during cold months.

I always make oatmeal with non-dairy milk. I mostly use oat- or ricemilk – they have a slightly sweet taste even if they’re unsweetened! You can also substitute soymilk, or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.

I added pumpkin purée to this meal that’s why its colour looks bright yellow. With a bit of maple syrup and spices it is one of the best comfort food breakfast during winter time. It is a small bowl of harmony in terms of its colour and taste.

Suggestion: I always make my homemade pumpkin purée because in Hungary canned ones are not sold. Autumn and winter time I usually bake a small batch of pumpkin every Friday evening for the weekend and next week. It is a good trick when time is short and days are long. Pumpkin purée can be kept in the fridge for 4 or 5 days.

Vegan Spicy Pumpkin Oatmeal

Ingredients (serves 2)

– 60 g rolled oats
– 110 g pumpkin purée
– 350 ml oatmilk
– 2-3 tablespoons maple syrup (you can substitute with agave, rice syrup or honey)
– 1/2 teaspoon cinnamon
– a pinch of grated nutmeg
– a pinch of grated clove
– small handful of walnut


Roast the walnuts in a dry pan for 6-8 minutes then set aside.

In a small pan over medium heat start cooking rolled oats with the oatmilk. When milk is almost absorbed and oats are fluffy, add pumpkin purée, maple syrup and the spices. If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls. Sprinkle the top with the roasted walnuts.

Comments (3)

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  1. Yum! I also make my pumpkin puree from scratch because canned pumpkin isn’t sold in Sweden, but even when we lived in Canada I did it myself. I roast a big pumpkin and then keep the puree in the freezer in 1 cup portions. Usually I do enough to get me through the year until pumpkin season again!

  2. marla says:

    Love this! Linking back to this post in an upcoming FFC post 🙂

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