Last week I headed to NYC and then PA for The Big Harvest Potluck blog retreat. Going to New York wasn’t part of the retreat, but I caught a bus from the city to PA to join up with a group of fabulous bloggers. I haven’t been to many blog conferences in the five years I’ve been blogging, but after going to The Big Traveling Potluck this past spring I knew I had to make it to the next potluck gathering.

I mean, look at these bottled mixed drinks…yes…please.

Besides the absolutely stunning setting, the carefully crafted meals with gluten-free options galore, the A+ lineup of speakers, the fun drinks, and so on, my favorite part was that the entire weekend felt like a warm + cozy reunion with your best friends. I swear it’s not [just] from the booze.

[iphone photo]

I feel so fortunate to have been able to go on this trip and connect with my peers. Many of whom are in a similar point in their life, trying to accomplish similar goals, wanting to connect and finally meet in person. All the texting and g-chatting in the world can’t compare to actually talking with someone face to face. It’s when the real connections happen.

[iphone photo] The best ever gluten-free pizza on the left, courtesy of Smith Bites. I raved about the pizza I ate at Risotteria in NYC and then two days later I ate this and it blew Risotteria out of the water.

For me, it wasn’t about networking, it was about connecting. I wasn’t there to spread my name or get more social media likes. I was there to engage with others and hear about their lives, how they make it all work, what they struggle with, what their goals are, projects they’re working on, etc.

And eat some really good food.

And take a ride in a hot air balloon.

That I only went up in because it was tethered to the ground.

And make genuine connections with some truly lovely people—and so many others.

And take too many photos of the same hot air balloon.

And breathe in the fresh, country air.

And let your mind wander.

And have meaningful conversation.

And hug it out when it’s all over.

[photo credit Brian Samuels]

The Big Harvest Potluck | edibleperspective.com

Happy Friday, friends.

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