As Jennifer has told you, the weather in the DC area has certainly been out of the ordinary! While the snow is beautiful, I had lots of snow shoveling to do (2 hours worth)! So, I needed a breakfast that would help motivate me!
I love making stove-top oats on my days off. I bought my first tub of Tofutti the other day and wanted to find a few creative ways to use it. I love creamy oats, but I wanted to make my breakfast light and dairy-free. Using just a tablespoon and a half of Tofutti gave it a creamy texture and also wonderfully decadent. So delicious, you have to try it.
Creamy Pumpkin Oats
1/2 cup of oats
1 cup of unsweetened almond milk (or milk of choice)
pinch of salt
2 tablespoons of canned pumpkin
1/2 tablespoon of chia seeds
1 and 1/2 tablespoons of Tofutti
1/4 teaspoon of cinnamon
sprinkling of brown sugar/agave nectar to taste
toppings: vegan chocolate chips or pepitas (pumpkin seeds)
Set oats, chia seeds, pinch of salt, and almond milk over medium heat. Cook until liquid is absorbed. Add pumpkin, cinnamon, and cream cheese at end and stir until mixed thoroughly. Remove from heat and stir in sweetener. Sprinkle with toppings.
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{ 5 comments… read them below or add one }
This weather is absolutely crazy for DC!
I never thought to add tofutti to a bowl of oats! I’m going to have to try that. Thanks!
Yum! I luv pumpkin…looks good!
Enjoy!
pumpkin oats are my fave but i too have never thought of adding tofutti – kinda like pumpkin cheesecake!
Looks like a dessert. I bet that got you motivated to do some shoveling!
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