Vegan Recipes | Not That Kind of Vegan

Chai Pumpkin Oatmeal

Pumpkin Oatmeal

Since I am finally all settled in Montreal, I’ve been working on creating a grounding routine. I’m doing this partially because moving to a new city is stressful, and partially because my Ayurvedic classes are making me. One routine I had gotten out of the habit of doing is breakfast! It’s so hard to find vegan and gluten free breakfast options on the road, and it was super impossible to find breakfast options at restaurants in small town Mexico. My favorite cold weather breakfast is oatmeal, but always feel like it’s so boring. I decided to fancy it up with this awesome, spiced chai pumpkin oatmeal! The spices in chai are so warming for digestion on cool days, and we’re keeping it real basic with pumpkin! This is how we made it:


2 cups almond milk

2 cups water

4 cinnamon sticks

8 cardamom pods

1 tsp fennel seeds

1” piece of ginger

10 whole black peppercorns

¼ tsp salt

1 cup steel cut oats

½ cup canned pumpkin

3 tbsp maple syrup


Place the cinnamon, cardamom,fennel, ginger, and peppercorns in a tea pouch or tie into a piece of cheese cloth.

In a medium saucepan, add the milk, water, salt, and spice pouch. Bring it to a boil, and then reduce the heat to a simmer. Cook the spices for about 5 minutes at a simmer, and then remove the spice pouch.

Add in the oatmeal, and cook, stirring occasionally, for about 30 minutes or until the oats are soft.

Turn off the heat, and stir in the pumpkin and maple syrup. Serve it up with some walnuts, apples, cranberries, whatever cute fall things you have sitting around.

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