Pumpkin Spice Oatmeal with Vegan Maple Cream Cheese Swirl

Pumpkin Spice Oatmeal with Vegan Maple Cream Cheese Swirl | Living Healthy in SeattleI get it.

Right now, you probably want to either

A) Give me a big ole bear hug and maybe a semi-sloppy smooch on the cheek, or

B) Promptly slap my face off

Because pumpkin spice is apparently such a polarizing topic these days.

So if you for real hate the stuff with a passion, skip along through those crunchy deciduous leaves.


There’s a decent chance that you’ll actually enjoy these cozy, fall oats.

Because who’d happily turn down a maple cream cheese swirl?

You’re pretty much having cream cheese frosting for breakfast people.

And I am definitely down with that concept.

The oatmeal itself is comprised of quick cooking oats (because I’m lazy and regular rolled oats take a longgg time), ground cinnamon, ginger, nutmeg, cloves, canned pumpkin, pure vanilla extract, real deal maple syrup, unsweetened original almond milk, nutty toasted walnuts + a pinch of salt.

Now whip up your vegan maple cream cheese–vegan cream cheese (duh), more real deal maple syrup (of course), vanilla, ground cinnamon, ginger, nutmeg, cloves–artfully swirl it into your steaming bowl of flavorful oats, then sprinkle some more toasty walnuts right on top, along with toasted unsweetened coconut flakes if you really want to get this pumpkin spice party started bright and early.

I mean, this could totally count as dinner too…

P.S. Not a vegan or a lactose intolerant individual? Go ahead and use actual cream cheese for your swirl gurl.

P.P.S. Yes. You must always toast your nuts. No questions asked.

P.P.P.S. Some banana slices would be a nice topping addition. Just sayin’.

P.P.P.P.S. So I know the ingredients list resembles a short novel, but most of the ingredients get used twice (for the oats themselves and for the cream cheese swirl) so get those undies of yours out of a bunch.

Pumpkin Spice Oatmeal with Vegan Maple Cream Cheese Swirl

Serves 1

  • 1 cup water
  • 1/2 cup quick cooking oats (I use Bob's Red Mill)
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1/4 teaspoon pure vanilla extract
  • 1/3 cup canned pumpkin (not pumpkin pie filling)
  • 1 tablespoon pure maple syrup
  • 2 tablespoons to 1/4 cup unsweetened original almond milk (2 tablespoons for slightly thicker oats)
  • Salt, to taste
  • 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)
  • 1/4 teaspoon ground cinnamon
  • 1 pinch ground ginger
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1/8 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  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.











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