Baked Pumpkin Pie Oatmeal

It’s sure to be a good morning with this Baked Pumpkin Pie Oatmeal, served here with a generous dollop of coconut whip to give you that dessert-for-breakfast flavour and to start your day on a sweet note. Serves 4.

2 cups rolled oats
2 tbsp suitable-for-vegans brown sugar
2 tbsp ground flaxseeds
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
Pinch salt
2 tbsp chopped pecans, optional; extra for serving
1 tsp vanilla extract
1 cup pumpkin puree
1 1/2 cups soy milk

1. Preheat oven to 160C.
2. Mix all ingredients together. Add to a shallow baking dish and bake for about 20 minutes or until the liquid is absorbed and the centre is set.

‘Pumpkin pie’ and pistachio panna cotta

A simple fall dessert with rich colour and texture contrasts, pictured here with a warm blueberry compote.


1/2 cup of coconut milk
1/4 cup of unsweetened soy milk
2T of agave nectar
1T of agar-agar flakes
1, 15oz can of organic pumpkin pie mix*
1/4 cup of pistachios, chopped
1t of sugar divided in halves*


Bring the coconut milk, soy milk and agave to a simmer on medium low in a sauce pan.
Add the agar-agar flakes and stir to combine.
Simmer on medium low for 15 minutes stirring frequently until the agar is dissolved and the liquid is reduced to about 1/3 cup.
Add the pumpkin pie mix and stir until thoroughly combined.
Simmer another 20 minutes stirring frequently until thick and reduced.
Add half the chopped pistachios each to the bottom of 2 ramekins
Sprinkle the pistachios with 1/2t of sugar each
Pour the pumpkin mixture over the pistachios
Chill in the refrigerator for 20 minutes uncovered.
Cover with plastic wrap and chill for at least 4 hours to setup.
When firm and ready to serve, carefully turn out the panna cotta onto the plate.

*An organic pumpkin pie mix should have organic (unbleached) sugar. A growing number of white table sugars are produced without using animal bone charcoal. Beet sugar, organic sugar and unrefined sugars are typically fine.