This healthy Gluten-Free Vegan Pumpkin Spice Oatmeal is a healthy and easy recipe to make with only 6 clean, real food ingredients. It's the perfect plant-based breakfast with delicious Fall flavors and can be prepared in about 5 minutes!
Here's Why This Recipe Works
My top 3 favorite reasons:
- Can Be Prepared in About 5 Minutes
- It's A "One-Pot" Recipe
- Made With Clean, Real Food Ingredients
This Vegan Pumpkin Spice Oatmeal is ready in less than 5 minutes and gives you another healthy breakfast option to make your mornings easier.
I just shared with you my Pumpkin Spice and Pecan Granola in my last post for another way you can use my favorite organic pumpkin spice from Primal Palate.
My memories of oatmeal were adding hot boiling water to little brown packets of dried oatmeal and spices that came in different flavors.
While store-bought oatmeal isn't the worst thing you could buy, making it homemade is so much better.
Here's the ingredient list for a popular store-bought oatmeal brand:
S.A.D. (Standard American Diet) Quaker Oats Pumpkin Spice Oatmeal Ingredients:
Whole Grain Rolled Oats, Sugar, Natural and Artificial Flavor, Salt
While it does have a very short ingredient list, which is good, where is the "pumpkin spice"? Hint...it's "natural and artificial flavor".
And, it contains non-organic oats which likely have been exposed to glyphosate, as well as, refined sugar and salt.
My healthier version uses unrefined salt and sugar, real organic pumpkin spice, and creamy full-fat coconut milk instead of water.
And it's also organic, vegan, gluten-free, dairy-free, contains no refined sugar, and is Medical Medium® Compliant.
Vegan Pumpkin Spice Oatmeal
Ingredients
- 1 cup organic gluten-free quick rolled oats
- 1 can organic full-fat coconut milk (13.5-ounce can)
- 2 tablespoons organic coconut sugar
- 2 teaspoons organic pumpkin pie spice
- ½ teaspoon organic ground vanilla bean powder
- 1-2 pinches Himalayan pink salt
Optional topping:
- organic pecans (chopped)
Instructions
- Add all ingredients to a small saucepan and cook on low/medium heat for 2-4 minutes, or until the oats are soft, stirring the entire time they are cooking.
- Taste and adjust the sweetener and/or spices to your preference.
- Optional: Garnish with pecans or stir chopped pecans into the oatmeal.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Plant-Based Breakfast Recipes?
Check out these:
- Vegan Coconut Oil Biscuits
- Gluten-Free Vegan Cranberry Orange Muffins
- Raspberry Acai Smoothie Bowl
- or my After The Cleanses™ Medical Medium® Compliant Meal Plan Program with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Sandra says
What is vanilla bean powder and where can I get it?
Thank you
Karielyn says
Hi there Sandra! I like to use 100% vanilla bean powder which is a "raw" version of vanilla bean instead of using vanilla extract. The primary reason is when I use it in raw desserts, it doesn't have the "alcohol" flavor that vanilla extract has, which normally evaporates in baked goods. The other reason is that it's 100% vanilla bean powder, with nothing else added.
If you don't have any or can't find any, you would always just use regular vanilla extract.
This is the brand that I buy is: affiliate link ---> https://bit.ly/2g8gF5Y <--- affiliate link and it will last you a good while since you only need to use 1/2 of what you would normally use when using vanilla extract. The general rule is 1 teaspoon of vanilla extract = 1/2 teaspoon of vanilla bean powder. Thanks for your question and I hope that helps! 🙂