All my PSL lovers – try this oatmeal! I mean, what’s better than a tasty breakfast meal option with all the flavors of the best Fall drink?! Okay, that’s arguable but still, this is delish! Plus, it’s a quick fix breakfast! Oh, and this is gluten-free, dairy-free and vegan! Makes 2 servings

*Be sure to use gluten-free instant coffee if you are gluten sensitive.
Bob’s Red Mill is a great supplier of gluten-free oats. You can find the oats and coffee over at Thrive Market!

Prep Time | 5 minutes |
Cook Time | 10 minutes |
Servings |
servings
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Ingredients
- 2 cups unsweetened almond milk
- 2 tsp instant coffee
- 1 cup gluten-free rolled oats
- 1/3 cup maple syrup
- 1/3 cup pumpkin puree
- 1 tsp cinnamon
Ingredients
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Instructions
- In a medium saucepan, bring milk and coffee to a boil. Add in oats, cover and cook on low heat for about 3-5 minutes.
- Add in maple syrup, pumpkin and cinnamon. Cover and cook for an additional 5 minutes.
- Remove from heat and let cool about 5 minutes before serving. Top with additional maple syrup if desired.
Recipe Notes
*Be sure to use gluten-free instant coffee if you are gluten sensitive.
Bob's Red Mill is a great supplier of gluten-free oats. You can find the oats and coffee at Thrive Market.
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