Let’s be honest, you could probably have pumpkin pie anytime of the year, though we associate it with October and November for obvious reasons. Couple that with the ‘anytime is a good time to eat oatmeal’ saying, (yes it’s a saying because I just said it) and you’re good to go!
– 1/2 cup rolled oats
– 1/4 cup puréed pumpkin
– 1 1/2 cups plant milk
– 1 tsp pumpkin pie spice
– 1/4 tsp ground ginger
– 1/2 mashed banana
– 1 medjool date, chopped (can opt for 1 tbsp maple syrup/molasses)
– Pinch of salt at the end of cooking
Place all ingredients in a sauce pan over medium heat and bring to a simmer. Allow to cook until the oatmeal gets to the desired consistency you are looking for. (I cooked mine for about 10 minutes until it was thickened to a creamy consistency.) Add a pinch of salt at the end and fold into the oats. Top with desired toppings of fruit.