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Pumpkin Oatmeal Latte! You’ve gotta try this breakfast and coffee combo. Pumpkin latte with rolled oats, so delicious and perfect for Fall.
You’re going to need an oatmeal latte. For moments when you’re not sure if you want breakfast or coffee first, it’s the perfect compromise. Cooked oatmeal in a pumpkin spice latte! Sip, spoon, drink. It’s the perfect Fall coffee.
Oatmeal Latte was on my radar after I read about it in Bon Appetit. The milky oats are poured into a big mug, topped with the espresso, and finished with a sprinkle of crunchy granola. Um, I’ll take two. Then Jessica made one a few months later and it’s been on my dream breakfast list ever since.
Since it’s the season of everything #PSL, I decided to give this latte an oatmeal spin. Whip the oats with hot milk until creamy and frothy. Yum. Then, you add in pumpkin puree, pumpkin pie spice and a bit of salt. Get ready for your kitchen to smell amazing.
Add in a bit more frothy milk, a shot (or two) of espresso and a sprinkle of nuts. Or granola clusters. Really, anything that adds a little crunch. You know how I feel about textures, and this pumpkin oatmeal latte does it all.
I’m partial to my espresso machine for this one, but if you don’t have one, a few tablespoons of really strong coffee will do. Even though I’m a complete almond milk convert, I couldn’t get it to froth the way I wanted to. Therefore, I’m calling for regular milk in this latte.
If you love coffee and oatmeal, then you’ve gotta try this combo.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Regular milk is going to froth better than non-dairy milk. I’ve made this with almond milk as well and it tastes great, just don’t expect it to froth like a normal latte.
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