Welcome to my first Vegan Month of Food post! Prepare to be blown away by my microwave skills for the whole month of October.
Here’s a recipe I made up last month. When I make up recipes, I try to keep them as simple as possible, since I often don’t have all the fancy ingredients the average person has lying around in their kitchen. This recipe works best with rolled oats or extra thick rolled oats. It comes out a lot more soupy with quick oats, which I do not find appetizing, but use what you have.
This recipe calls for canned pumpkin and Pumpkin Pie Spice. If you live in a country where these items are not readily available (as I do, here in the UK), you can get canned pumpkin here on Amazon as well as Pumpkin Pie Spice, though to be honest the price tag on that Pumpkin Pie Spice is pretty ridiculous, so you might want to make your own Pumpkin Pie Spice with a recipe like this one. You can also make your own pumpkin puree by buying a pumpkin, cooking it, and pureeing it yourself of course, but I prefer canned stuff for this recipe because of how thick it is. Do not use pumpkin pie mix.
It makes one Orpheus sized serving or two small servings if you aren’t that hungry.
Soy free, can be sugar free and gluten free if you use gluten free oats.
- 1/2 Cup (40g) of rolled oats
- 1/2 Cup (122g) of Canned Pumpkin or Pumpkin Puree
- 1 tsp of Pumpkin Pie Spice (Cinnamon is a good substitute for this, or you can make your own Pumpkin Pie Spice)
- 1 Cup (250 ml) of water
- a few pinches of salt
- Sweetener to taste (I use stevia to make it sugar free, usually 2-3 packets or TBSP of Stevia in the Raw)
Add the water and salt to a saucepan over medium heat and bring to a boil. Once boiling, lower the heat and stir in the oats. How long you cook the oats overall depends on how thick you like your oatmeal, and what kind of oats you use. Keep in mind that the pumpkin will thicken it up a bit. Halfway into the cooking process, add the pumpkin (for me, this is usually 5-7 minutes after I add the oats, using regular rolled oats).
Stir the pumpkin and oats to prevent sticking. Continue heating for another 5-7 minutes, until the pumpkin is heated through and the oats are thickened the way you like them.
Remove from heat and stir in the sweetener. As you can see from the photo, I use stevia to make it sugar free; but regular sugar, brown sugar, or even maple syrup will work here. 3 TBSP of stevia is good enough for me, but most brands of stevia are not quite as sweet as sugar. You might like more or less.
I have not tried making this in a microwave yet, but I reckon the idea is the same (but try this at your own risk!): you’d microwave the water, salt, and oats for 1 minute, add the pumpkin and stir, microwave for another 1-2 minutes and let stand.
When made with Stevia in the raw, one whole recipe contains: