I love being in the kitchen around this time of year. I find so much inspiration when it comes to cozy fall foods. My latest recipe, “Pumpkin Oatmeal” has been my go-to breakfast for the past week. I’ve tested it out multiple times and the final result is absolutely delicious. And just by fluke this recipe is also vegan.
Try it out this Thanksgiving long weekend. Enjoy !
You need:
1/3 cup quick steel cut oats 
1/2 cup vanilla almond milk
1/4 cup water
5 tbsp pure pumpkin puree
1/2 tsp cinnamon
1/2 tsp fresh grated ginger
2 tbsp raisins
1 tbsp walnuts
Do this:
In a small pot on low heat add your oats, milk and water. Once this is mixed add in the pumpkin puree. Constantly stir.
Grate your fresh ginger and add with the cinnamon.
Then add 1/2 of your raisins. Keep this on a medium heat and stir. The oatmeal will become thicker. Once it starts to slightly boil remove from heat.
Place into a bowl and top with remaining raisins and walnuts.
If you want to make this extra delicious, semi sweet chocolate chips taste great on this! Its a perfect combo with the ginger.
Another tip, you can soak your raisins in hot water in order to plump them up a little. Drain before you add into the oatmeal.
Nutritional values below do not represent adding chocolate chips!
RACHEL SCHOUTSEN 