A CCK Post: Pumpkin Creme Brulee Oats!

I've got another breakfast-themed recipe for you all, but this time it involves an ingredient that's been making its rounds in the vegan blogworld: pumpkin.

I love pumpkin, though like everyone else, I'm a seasonal eater. Every year I get excited about fall, it's something about all the pumpkin and squashes and root vegetables I get to indulge in. I love it.

So anyway, I saw a recipe for Pumpkin Creme Brulee Oats on Chocolate Covered Katie's blog. I had never tried pumpkin in oats before, but I knew that it was a good idea!

Actually, it was an awesome idea!

I changed her recipe up a little bit, mostly by adding 2 teaspoons of brown sugar as a sweetener and halving the spices. I bought some vanilla flavor stevia drops yesterday, but I'm still a little nervous about what to do with them, so I set them aside for now. I also went ahead and used the full 1/4 cup amount of pumpkin. The result was a creamy, delicious bowl of pumpkin oaty goodness that left me seriously full by the time I finished it!

It also tasted especially good with a cup of black coffee! So thanks, CCK, for your delightful recipe! I'll be making it again and again (I gotta get my vitamin A from somewhere!! Lol).

Of COURSE there's coconut on it!

Also, if you didn't know already, Chocolate Covered Katie is hosting a giveaway on her blog for some nut butters, you should definitely check it out! I drove an hour and a half away to my nearest Whole Foods and they, along with Amazon, only have one or two of these flavors. I secretly wonder if I'll ever be able to taste raw macadamia nut butter... Anywho, check out her blog! The recipe for the Oats is included in the hyperlink above.

Pumpkin Creme Brulee Oats:
1/2 c. oats
1/4 c. canned solid-pack pumpkin
1/2 c. almond milk
1/2 c. water
2 tsp. brown sugar
1/2 tsp. pumpkin pie spice
1/4 tsp. vanilla extract
dash of salt
1 Tb. cannned coconut milk


1. Combine the oats, pumpkin, almond milk, water, brown sugar, pumpkin pie spice, vanilla extract, and salt in a microwave-safe bowl.
2. Nuke in the microwave about four minutes, stirring occasionally.
3. Remove from the microwave, stir in the coconut milk, and top with any nuts, coconut flakes, etc. you might enjoy.

AND ONE LAST THING!! Before I forget, tomorrow is my birthday so I'm going to help my mom veganize a dessert for me. I got two hints for you: it involves pumpkin and it's not a pie. Yay!