Pumpkin Spice Oatmeal with Vegan Maple Cream Cheese Swirl
Serves 1
- Preparing Time: 10 minutes
- Total Time: 10 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains dairy
vegan
vegetarian
pescatarian
- salt to taste
- 1/2 teaspoon ground cinnamon
- 1 cup water
- 1 pinch ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure maple syrup
- 1 tablespoon pure maple syrup
- 1 pinch ground ginger
- 1/2 cup quick cooking oats (i use bob's red mill)
- 1/4 teaspoon pure vanilla extract
- 1 pinch ground cloves
- 1/3 cup canned pumpkin (not pumpkin pie filling)
- 2 tablespoons unsweetened original almond milk (up to 1/4 cup for thinner oatmeal)
- 3 tablespoons walnuts chopped and toasted, divided
- 1 tablespoon toasted unsweetened coconut flakes (optional) for topping
- maple cream cheese:
- 2 tablespoons vegan cream cheese (i like tofutti)
- 1/8 teaspoon pure vanilla extract
- Carbohydrate 34.0307408163946 g
- Cholesterol 0 mg
- Fat 17.1905716666162 g
- Fiber 10.5457168815136 g
- Protein 7.74206666666666 g
- Saturated Fat 1.86347866665758 g
- Serving Size 1 1 (409g)
- Sodium 3780.45758333907 mg
- Sugar 23.485023934881 g
- Trans Fat 2.28980883333334 g
- Calories 287 calories
1. In a small pot, bring the water to a low boil, then add the oats, cinnamon, ginger, nutmeg, and cloves. Simmer for 4 minutes, stirring occasionally. 2. Stir in the vanilla, pumpkin, maple syrup, and almond milk, and simmer for a few minutes more, or until the consistency is to your liking. 3. Season with salt and stir in 2 tablespoons of walnuts, then spoon into a bowl. 4. Meanwhile, for the maple cream cheese, put the cream cheese, spices, vanilla, and maple syrup in a small microwave-safe cup or bowl. 5. Microwave for 10 seconds or until the mixture is easy to stir until smooth. 6. Swirl the maple cream cheese into your cooked oats, then top with the remaining walnuts and coconut, if you wish.
