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Pumpkin Spice Risotto Style Oatmeal and Butter

A breakfast to fall in love with! If you crave creamy comfort, then making your oatmeal risotto style will have you choosing this method from now on. Topping it with pumpkin spiced butter makes for a perfect match that not only satiates, but sustains you all morning long. Be sure to top your oatmeal with walnuts or pumpkin seeds as suggested to make this a perfect combo of quality protein and carbs, healthy fats, loads of fiber, and an abundance of vitamins, minerals, and antioxidants. Eating great is ever so easy with recipes like this.

Teri’s Perfect Pumpkin Spiced Butter


  • 1 fifteen ounce can or 2 cups roasted organic pumpkin, sweet potato, or butternut squash
  • ¾ cup date jam/puree, or to taste (sweet potatoes don’t need as much as pumpkin) *
  • 2 to 3 teaspoons pumpkin pie spice **


  • 1 teaspoon lemon juice (helps to preserve your butter)
  • ½ to 1 teaspoon real vanilla extract or powder
  • Pinch fine grey sea salt


Blend or puree the ingredients until fully incorporated. Adjust sweetness and thickness as desired, then enjoy as is, in a smoothie, with oatmeal, a chia pudding parfait topped with fruits, etc.

Pumpkin Spice Risotto Style Oatmeal

Makes 2 servings, adjust quantities as required


  • 1 heaping cup organic oatmeal, steel cut or old fashioned rolled oats***
  • 1 cup water and ½ to 2/3 cup non-dairy milk such as coconut, cashew, or almond
  • Sea salt, to taste

Optional toppings:

  • ¼ to 1/3 cup pumpkin butter, or to taste
  • Drizzle Maison Orphee walnut oil
  • Maple syrup, maple crystals, or molasses
  • Garnish orange zest, walnuts, currants, pumpkin seeds and spice, or your preference


Stir together the oats, water and non-dairy milk, and sea salt in a medium sized pot over medium heat until it comes to a low boil. Reduce heat to simmer and continue cooking approximately 10 minutes or longer, stirring occasionally and adding more non-diary milk as required.

Once you have the consistency you like and you’re ready to eat, plate the oatmeal in deep bowls and top generously with the pumpkin spiced butter.

Garnish as desired, finishing with a generous sprinkling of pumpkin spice. Now sit down and savor this pure, belly pleasing breakfast with a cup of Dandy Blend or your favorite beverage.

Teri’s Tip:

If you’re serving a special brunch, this is a sure fire hit and you can prep it all in advance. Serve your risotto topped with coconut whipped cream and coconut shavings or cacao nibs for that added flair.

*Date jam: add 1 tightly packed cup pitted Medjool dates to a bowl and cover with boiling water. Soak 30 minutes. Drain excess water, reserving the sweet liquid for another use such as smoothies or as part of the liquid to make your oatmeal. Puree dates to a creamy smoothie jam like consistency.

**Try my homemade blend: 2 tablespoons cinnamon, 2 teaspoons ginger, ¼ teaspoon cloves, ¼ teaspoon allspice, ¼ teaspoon nutmeg (keeps for ages and is perfect when making a pumpkin smoothie or latte).

***Be sure to purchase oats processed in a gluten free facility or substitute with an ancient gluten-free grain flake such as quinoa, amaranth, or buckwheat.

Recipes created by Teri Gentes; Permission required to republish.

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