Craving a warm, comforting breakfast that tastes like autumn in a bowl but is ready in a flash? This 15-Minute Pumpkin Apple Oatmeal is your answer! We’re combining the creamy goodness of pumpkin puree with sweet apple juice and chewy dried apples for a hearty, satisfying meal. It’s naturally vegan, packed with fiber, and spiced to perfection. Say goodbye to boring breakfasts and hello to your new fall favorite!
Ingredients
• 1 1/3 cups / 320 ml water
• 2/3 cup / 160 ml apple juice
• 1/2 cup / 120 g canned pumpkin puree
• 1/3 cup / 40 g snipped dried apples
• 1 1/4 cups / 100 g quick-cooking rolled oats
• 1 tablespoon / 15 g packed brown sugar
• 1 teaspoon ground cinnamon, plus more for garnish
• 1/4 teaspoon ground nutmeg
• 1/2 cup / 120 g vanilla plant-based yogurt, such as soy or coconut
• Stick cinnamon for garnish, optional
Instructions
1. In a medium saucepan, combine the water, apple juice, pumpkin puree, and snipped dried apples. Bring the mixture to a rolling boil over medium-high heat.
2. While the liquid heats, combine the quick-cooking oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a small bowl.
3. Carefully stir the oat mixture into the boiling liquid. Reduce the heat and cook for 1 minute, stirring occasionally, until the oatmeal has thickened.
4. Remove from heat and divide the hot oatmeal among four cereal bowls. Top each serving with a generous dollop of vanilla plant-based yogurt and an extra sprinkle of cinnamon, if desired.
Nutritional Information
• Nutrition Facts
• Serving Size: 1 bowl
• Calories: 168
• Total Fat: 2 g
• Saturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 30 mg
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 5 g
Pro Tips
• For a creamier texture, substitute a portion of the water with your favorite unsweetened plant-based milk, like almond or oat milk.
• Boost the protein and healthy fats by topping your oatmeal with toasted pecans, walnuts, or pumpkin seeds.
• If you only have old-fashioned rolled oats, they work too! Simply increase the cooking time in step 3 to about 5-7 minutes, or until the oats are tender.
• Make a big batch for meal prep! Store leftover oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of water or plant-based milk to loosen it up.
FAQ
Q: How can I add more protein to this vegetarian oatmeal
A: To easily boost the protein, top your bowl with toasted pecans, walnuts, or pumpkin seeds. You can also stir in a spoonful of your favorite nut butter or use a protein-fortified plant-based milk or yogurt.
Q: Can I use a different type of oats for this recipe
A: Absolutely. While the recipe uses quick-cooking oats for speed, old-fashioned rolled oats work wonderfully. Simply increase the cooking time to 5-7 minutes, or until the oats are tender and have absorbed the liquid.
Q: Is this pumpkin apple oatmeal good for vegetarian meal prep
A: Yes, this recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of plant-based milk or water to restore its creamy texture.
Q: What can I use instead of canned pumpkin puree
A: If you don’t have canned pumpkin, you can use homemade pumpkin puree. Alternatively, for a similar fall flavor and texture, you could substitute it with pureed sweet potato or butternut squash.
