We’re talking oats today, one of my favorite foods of all time. But this isn’t your standard pot of oats. This is a gigantic batch that you’re going to portion out and freeze for easy breakfasts throughout the week! The best part about it? Customizing the toppings.

It seems as though there are a million different types of oats out there, with very different cook times and textures. All types of oats come from the same plant, they’re just processed in different ways.

If you’re looking to brush up on your oat-knowledge and learn about why some oats say they’re gluten-free and some don’t, or see the difference in nutrition between the varieties below, then be sure and check out my guide to oats. You’ll learn everything you need to know and then some.

For the freezer oatmeal I’m using traditional rolled oats. You can really use whatever type you prefer.

I load up on the cinnamon, obviously.

And then, the toppings. I like to add them on top only so they don’t turn to mush. Nuts and dried fruit work really well as do cacao nibs, chocolate chips, chopped dates, and some fresh fruit like figs and most berries.

After your pot o’ oats is made you’ll portion the oats into muffin tins, top them however you choose, then pop the pan into the freezer. With just a few steps in between.

Then pop them out of the freezer.

And then into a freezer bag.

Thaw the night before for quicker reheating, then heat in a pot on the stove or bowl in the microwave.

And finally, add nut butter. Always add nut butter.

For the full details and instructions for this recipe check out my post over on Craftsy:

On-The-Go-Breakfast: How to Make Oatmeal Ahead of Time

Happy weekend, friends. And happy breakfasting.

Ashley

Are you wondering how this could the best bowl of pumpkin oats ever? It’s a lofty statement, but I promise to have you convinced by the end of this post.

And seriously, when is the last time I’ve posted an oatmeal recipe? It’s been yearrrrrs. In case you were wondering, I still love oatmeal.

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

This recipe came about accidentally. There I was, making my first batch of pumpkin oats, stirring the pumpkin into the almost fully cooked pot of oats. I enjoyed it without knowing any better until later that day I was working on a new recipe [that failed twice].

I was trying to make pumpkin spice rice krisp bars [the no marshmallow kind] but they turned slightly soggy after both trials, most likely due to the pumpkin. For the second trial I thought I got all crafty thinking I could heat the pumpkin in a pan to cook off some of the liquid and thicken it up. While it helped, it didn’t totally solve the problem but it did give me a new idea for pumpkin oatmeal.

Cook the pumpkin and then add the oats! This creates a deeper pumpkin flavor and also makes the oatmeal extra thick and creamy. The pumpkin darkens a bit after cooking and then the spices are thrown in before any of the oats or liquid to enhance the flavors even more.

Instead of sweetening this bowl with maple syrup I added finely chopped medjool dates to the mix which ended up melting right into the oats and providing a light, caramel flavor. Dates are the perfect compliment to pumpkin spice flavors.

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

After making this same recipe for a week straight I knew I had to share it with you guys. It was obviously a keeper. But before sharing it with you I was lucky enough to get to whip up a bowl for Gena while I was in New York. The only thing I love more than breakfast is cooking breakfast for other people and getting to enjoy it with them.

I also shot all of these photos right in Gena’s apartment right before we ate!

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

Print this!

The Best Ever Pumpkin Oatmeal

gluten-free, vegan // yields 2 servings

2/3 cup pumpkin puree
2 teaspoons cinnamon
1/2 – 3/4 teaspoon ginger
1/4 teaspoon nutmeg
1/16th teaspoon clove
pinch of salt
1 cup gluten-free rolled oats
1 cup water
3/4 cup unsweetened almond milk
3-4 finely chopped and pitted medjool dates
1 teaspoon pure vanilla extract

Heat a medium sized pot over medium heat. Once hot add the pumpkin and stir frequently for about 5-7 minutes until the pumpkin is reduced to about half and a deep golden brown. Stir in the spices and let cook another 30 seconds.

Stir in the salt then add the oats, water, and milk to the pot. Stir to combine and bring to a boil. Once boiling reduce heat to simmer. Cook for about 3-4 minutes until starting to thicken then add in the chopped dates. Stir occasionally for another 2-4 minutes until thickened to your liking [it will thicken a bit more after taking off the heat] and remove from the heat.

Stir in the vanilla extract and portion into bowls. Top with desired toppings [splash of milk, walnuts, nut butter, apples, pears, etc.] and serve immediately.

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notes: If you don’t have dates add in 2-3 teaspoons pure maple syrup if desired. If you don’t like a strong cinnamon flavor reduce to 1-1 1/2 teaspoons.

The Best Ever Pumpkin Oatmeal | edibleperspective.com #vegan #glutenfree

Your favorite bowl of fall oatmeal will never be the same.

Hope you love it!

Ashley