DIARY OF A MISGUIDED HIPPIE

DIARY OF A MISGUIDED HIPPIE | VEGAN BAKED PUMPKIN SPICE OATMEAL

This is a guest post from Paisley, our resident vegan hottie.

With the return of Fall also comes Football season, layers, cuddle weather and, of course, all things pumpkin flavored. I decided to break away from the oh-so popular but typical latte, and put a pumpkin spice twist on an old fashioned favorite. Oatmeal.

By using mostly simple ingredients that you probably have stored in your pantry, you can transform plain porridge into a seasonal delicacy.

You will need:

2/3 cup rolled oats
1/3 cup water
1/3 cup canned pumpkin purée
1/3 cup cultured coconut milk
2 tsp agave nectar (or maple syrup)
1 tsp freshly minced ginger
1 tsp coconut oil
1/2 tsp cinnamon
1/4 vanilla extract

Optional toppings:
Cinnamon
Banana
Pecans (or other nut of choice)
Coconut whipped cream

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1. Preheat oven to 350°
2. Add all of the ingredients into a bowl and mix them together.
3. Pour the mixture into an oven-safe dish and bake for 30 minutes.
3. Remove the dish from the oven and allow a few minutes for cooling.
4. Top to your liking or enjoy the oatmeal as is.

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