Category Archives: Vegan

Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan & Gluten-Free}My friend, VJ, loves gingerbread. Loves it. She speaks often about how before she had to stop eating gluten and went vegan, her grandma used to serve hers with canned peaches and whipped cream. While I am not much for canned peaches, the gingerbread part and the badass baking grandma part? Those I get.Gingerbread Cake {Vegan & Gluten-Free}Over the years, VJ has asked me to make gingerbread cakes for various milestones and occasions, but I have mostly failed. I even failed this past Thanksgiving! Too greasy, too dry, vaguely tarry, completely flavorless—I’ve made all the gingerbread cake failures under the sun. Let’s not discuss the occasion on which she had to serve store-bought ice cream cakes (that she couldn’t even eat!) at her own party because my attempt at this cake was so vile.

But then—but! then!—I tweaked my go-to gluten-free vegan cake recipe and made this Gingerbread Cake, and it’s exactly right: soft, tender, slightly sticky and spicy. And easy. And vegan and gluten-free. And out of this world delicious. This recipe right here? This one’s for VJ.Gingerbread Cake {Vegan & Gluten-Free}It’s not just because I like to have a gluten-free vegan item on my holiday line-up every year (which I do). It’s that VJ’s 40th birthday is next week—you know I can’t let my favorite gluten-free vegan’s milestone birthday pass without cake. No way. Not rain, nor sleet, nor masked and distanced delivery will stop me from getting this cake to her on December 23rd.Gingerbread Cake {Vegan & Gluten-Free}Holy crap, y’all, this is good. Super moist with nothing to distract from its deep dark flavor, it’s better than most traditional flour, egg and dairy-based gingerbreads I’ve had. It’s definitely not better than VJ’s grandma’s though, because nothing is ever better than grandma’s. Believe me, I’ve tried to out-do grandmas and it never goes well. But anyway… Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}This Gingerbread Cake tows the line somewhere between holiday dessert and wintry everyday cake. It doesn’t need a blanket of frosting (although I think a little vegan maple buttercream might be good) or any adornment beyond a dusting of confectioner’s sugar, really. It can be baked square or round. You could even double the recipe and layer it or make a sheet cake. It can be served at the end of a holiday meal, snacked on mid-afternoon, left for Santa, frozen for you to find in the middle of February, wrapped up and given as a gift, or delivered to a birthday lady in the middle of a pandemic. No matter the occasion and regardless of whether you’re vegan and gluten-free, this might just be the only Gingerbread Cake recipe you’ll ever need.Gingerbread Cake {Vegan & Gluten-Free}

Gingerbread Cake {Vegan, Gluten-Free}
makes one 8- or 9-inch square or round cake

1 teaspoons apple cider vinegar
2/3 cups unsweetened almond milk
1/4 cup molasses (not blackstrap)
3 tbsp pure pumpkin purée or unsweetened applesauce
1 1/3 cups blanched almond flour (not almond meal)
6 tbsp cup potato starch
2 tbsp cornstarch
1/2 cup light brown sugar, packed
1 tbsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
confectioner’s sugar, for dusting

Preheat oven to 350F. Grease an 8- or 9-inch square or round pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée (or applesauce). Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, light brown sugar, ginger, cinnamon, cloves nutmeg, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-34 minutes, or until a toothpick inserted in the center of the cake comes out with only a few crumbs (no batter).

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Sift confectioner’s sugar over the top before serving, if desired.

Slice and serve. Flavors will intensify the day (or several hours) after baking.

Cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Plain cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before serving.Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}Gingerbread Cake {Vegan & Gluten-Free}

Friday Favorites: The Last Five Years

Leading up to this site’s five year anniversary earlier this week, I spent some time scrolling through my archives in search of my absolute favorite E2 Bakes recipes. I stand by them all, of course, but there are over 500. I have favorites. There, I said it.

For context, these favorites are the ones I return to time and time again, or those that are simply the best I’ve ever had in various categories. After going through the recipe index, this list was 50 recipes long! I could absolutely write a little blurb about each of them, but I didn’t want to subject you or myself to that. I’ve painstakingly pared it down to ten twelve fifteen. So here they are: fifteen recipes to encompass the last five years.
Friday Favorites: The Last Five YearsCocoa Brownies

Of all the brownie recipes I’ve made I’m the last five years, these are my favorites. Even with a cocoa base, they’re fudgy as can be. Oh, and they’re easy too—you can mix the batter right in the pot you use to melt the butter, sugar and cocoa! These were my first post (and my 544th!), and I can guarantee you that I’ll still be obsessed with them when I hit a thousand posts and beyond.
Friday Favorites: The Last Five YearsOvernight Yeast-Raised Doughnuts
I grew up near a truly excellent doughnut shop, and have been surprisingly disappointed in the quality of doughnuts in New York City. (For your safety and mine, let’s never discuss The Doughnut Plant.) I’ve found one (!) doughnut that I like in thirteen years of residency. One! That’s unacceptable. Long story short, I started making my own yeast-raised doughnuts and never looked back. These are legitimately the best doughnuts I’ve ever had. Ever. In my life. And I know, because I have used this recipe over and over to make twists and cinnamon roll doughnuts and…again, they are *the* best doughnuts I’ve ever had in my life.
Friday Favorites: The Last Five YearsBanana Pudding Cookies

These cookies were my first baking Everest. Inspired by the phenomenal Banana Pudding Pudgies at Evelyn’s Kitchen in East Harlem, these took me a year to perfect, but it was entirely worth it. These soft, chewy cookies are beyond delicious, and they taste *exactly* like banana pudding. Exactly.
Friday Favorites: The Last Five YearsBrown Butter Chocolate Chip Cookie Cake

Cookie cake is probably one of my top five favorite desserts ever. I mean, who wouldn’t love a giant, sliceable soft-centered cookie with a buttercream border? It’s the dream.
Friday Favorites: The Last Five YearsSour Cream Waffles

These are the best waffles I’ve ever had. Period. Every time I have leftover egg whites or sour cream, these are the first things that get made. This means I have an ample freezer stash for waffle emergencies, of which there are many. Many many many.
Friday Favorites: The Last Five YearsNeapolitan Cake

Confession: I have never worked with fondant and am actually kind of afraid of it.

Another Confession: I don’t quite get the obsession with super tall cakes with an absurd amount of buttercream and drips and all that. Just give me the cake! I don’t need all the stuff.

All that said, this Neapolitan Cake is probably as close as I’ll get to any intricate layer cakes. Checkerboard inside, heavily piped outside, and not a drop of food coloring—that strawberry pink is the real deal. This one is super fun to make, even if it is a labor of love.
Friday Favorites: The Last Five YearsPretzel Shortbread

Last fall, I heard about Lost Bread Co.’s pretzel shortbread, and instead of being a normal person and ordering some, I made my own. That sort of stubbornness is kind of my thing, and how I got into this whole baking racket in the first place! Made with crushed up pretzels in the dough and then pretzeled themselves (much easier than it sounds), these little cookies are salty, sweet and fabulous, just like me.
Friday Favorites: The Last Five YearsWedding Cake Trilogy {I, II & III}

There is no single recipe for this wedding cake. Instead, it was made with my go-to vanilla cake, filled with alternating mocha and caramel puddings, and frosted with creamy Swiss Meringue Buttercream. Oh yeah, and it was served to hundreds at the Central Park Boat House back when we used to go do things inside together and the idea of attending a wedding didn’t give me heart palpitations. But for real, this is one of the proudest accomplishments of my baking journey, and I was honored to have the opportunity.
Friday Favorites: The Last Five YearsSweet Cherry Rhubarb Galette

While Cocoa Brownies were the first recipe to appear on this site, a tiny Sweet Cherry Rhubarb Galette was the first baked good to be pictured. Three years later, I still loved it and posted the recipe. Fast forward two more years and I’m looking forward to spring so I can make this simple sweet-tart galette again!
Friday Favorites: The Last Five YearsHot Fudge

This is a warning that if you start making your own Hot Fudge, you will be ruined for all other hot fudges forever. This stuff is dark and glossy and sooo much better than anything you’ll find in stores.
Friday Favorites: The Last Five YearsPumpkin Oatmeal Creme Pies

Making these Pumpkin Oatmeal Creme Pies was the first instance in which I didn’t feel like a food blogging impostor. I knew what I wanted, I knew how to make it, I knew how I wanted it to look, and then I freaking did it. Five years later, I’m still over the moon for these soft pumpkin oatmeal cookies and their perfect marshmallow filling. Little Debbie who?

(If pumpkin isn’t your thing, I’ve got a regular version too.)
Friday Favorites: The Last Five YearsSlow-Roasted Pulled Pork

I get so overwhelmed by holiday baking every year that I’ve taken to mostly posting weeknight meals every January. I’ve never publicized it this way, but I personally refer to this time of the blogging year as “Savory January,” because by that point, I can barely stand to look at dessert. There are lots of meals in my archives (scroll to the Savory section at the bottom!), but this Slow-Roasted Pulled Pork is probably my favorite. It’s perfectly seasoned throughout, and where some slow cooker pulled porks get soggy, this version has crispy cracklings and is moist but never wet. Seriously, it’s the best pulled pork I’ve ever had. And while it takes time and preparation, it’s shockingly easy and makes enough to freeze for later. You know, for when you feel an enchilada craving coming on.
Friday Favorites: The Last Five YearsButtermilk Biscuits & Chocolate Gravy

Chocolate…gravy?! You better believe it. My grandma made this classic southern combo for my sisters and me every chance she got. Super flaky, savory biscuits and sweet chocolate gravy are a match made in breakfast heaven.
Friday Favorites: The Last Five YearsToasted Oat Graham Crackers {Vegan & Gluten-Free}

If you had told me five years ago that I’d have a startling number of vegan, gluten-free recipes on this site, I wouldn’t have believed you. I previously saw leaving out dairy, eggs and flour as near-impossible limitations, but now I look forward to the challenge of developing these recipes…and the dessert. Especially when it’s s’mores made with these delicious Toasted Oat Graham Crackers.
Friday Favorites: The Last Five YearsChocolate Mousse Pie {No-Bake}

This is one of the easiest pie recipes on this site, and also maybe ever…? It’s deeply chocolaty with a smooth, light texture and an Oreo crust—oh, and it’s no bake. So, like, best pie ever? You tell me.

What are your favorite E2 Bakes recipes? Tell me in the comments or on social media! I want to know what you love to bake!Friday Favorites: The Last Five Years

Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}This is just to let you know that if, on the second night of vacation, you make dinner for your friends, clean up, and still have the urge to make Peanut Butter Cookies…well, that’s an urge you should follow. And if you have the urge to make them again when you return home, just go with it. The dough will only take you a minute—it’s a dump & mix situation—and they’ll hit the spot because of course they will. They’re Peanut Butter Cookies!Peanut Butter Cookies {Vegan & Grain-Free}Did I mention that they’re vegan and grain-free? Because they are. This recipe is the lightest twist on the classic three ingredient peanut butter cookie recipe that’s all over the internet. In case you’ve missed it, you can combine 1 cup creamy peanut butter, 1 cup sugar, and 1 large egg, scoop & bake, and get some pretty incredible chewy peanut butter cookies out of the deal. If you haven’t, you should give them a try, or go for any of the many variations I’ve made over the years. Or, you know, make this recipe I’m babbling about.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Here, I’ve kept it pretty traditional. I added a few extra ingredients like brown sugar, a dash of cinnamon, some salt and vanilla, but the dough still comes together in moments. In order to keep the cookies vegan, I swapped the egg for an equal volume of aquafaba, otherwise known as chickpea canning liquid. It’s my egg substitute of choice—no, it won’t make your cookies taste beany—but you can use a flax egg or whatever egg substitute you like or just use an actual egg if you’re not trying to make vegan, gluten-free cookies for your vegan, gluten-free friend.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}I’ve also added a short twenty-minute chill to this recipe, but it’s not strictly necessary and your cookies will work without it. They’ll just be a little thinner than mine. Whatever you do, don’t skip crosshatching the tops of your cookies with a fork. I don’t know where this started or why we do this to peanut butter cookies, but I’m pretty sure it’s the law.Peanut Butter Cookies {Vegan & Grain-Free}What? I don’t make the rules. I just break ‘em. Like finishing these Peanut Butter Cookies off with the easiest chocolate-peanut butter drizzle and some chopped peanuts. Is this necessary? No. But it’s pretty and freaking delicious. And really, when it comes to Peanut Butter Cookies, the “freaking delicious” part is all that matters.Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Peanut Butter Cookies {Vegan & Grain-Free}
makes 22-24 cookies

1 cup creamy-style peanut butter (not natural-style)
1/2 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1/4 teaspoon Kosher or sea salt
dash of ground cinnamon
3 tablespoons aquafaba
2 teaspoons pure vanilla extract

For chocolate-peanut butter drizzle & garnish (optional):
3 ounces dark chocolate, chopped
1 1/2 teaspoons creamy-style peanut butter (not natural-style)
2 tablespoons roasted peanuts, finely chopped

In a medium mixing bowl, combine peanut butter, granulated sugar, brown sugar, salt, cinnamon, aquafaba and vanilla. Use an electric mixer to beat for one minute, until well-combined. Chill cookie dough for 20 minutes.

Preheat oven to 350F. Line two rimmed baking sheets with parchment.

Scoop cookie dough in 1 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Make the crosshatches. Lightly grease the back of a fork. Press the back of the fork into each dough ball, then turn the fork 90 degrees and press again.

Bake cookies 8-10 minutes, until turning golden at the edges. Let cookies cool on their pans for 7-10 minutes before removing to a rack to cool completely. Repeat rolling and baking process with remaining dough, making sure to let baking sheets return to room temperature between batches.

To make the chocolate-peanut butter drizzle, combine chocolate and peanut butter together in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until smooth. Drizzle over cookies as desired. Sprinkle with chopped peanuts, if desired. Drizzle will set over time, but this may be expedited by freezing the finished cookies for 10 or so minutes.

Serve. Leftovers will keep in an airtight container at room temperature for up to 4 days. Layer cookies with wax paper or parchment.

Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}Peanut Butter Cookies {Vegan & Grain-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}A week on Swan’s Island is never enough time. It simply isn’t. Yes, there’s relaxing and hiking and quiet, but just when you start to fully decompress, you have to get back on the ferry, drive ten hours, and return to your real life. It’s the worst.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}We keep saying “two weeks next year” but only getting half of that. I’m putting it out to the universe now: one month next year. That way, when we only get half, it’ll be two weeks. Am I trying to con the universe in to more vacation? Sure, why not. You can’t blame me for wanting to spend time with the friends we’ve made up there (even socially distanced) instead of carrying on entire relationships via Facebook.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I mean, would you believe that I’ve pretty much never baked for anyone on Swan’s Island? It’s true. I’ve been going there regularly for the last six years, made some friends, and know the people who own the general store well enough that they recognized me immediately with my mask on, but I’ve never really baked for any of them. They know, of course, that I bake and blog, and I always say I’m going to make something for them, but then time gets away and suddenly I’m on the ferry back to the mainland.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}All that said, when we booked our trip in July, I decided this year was *the* year. I tested a recipe before I left Brooklyn, brought a box of potato starch and the vegan butter I like, and it took until the second-to-last day, but I baked this Pumpkin Sheet Cake with Maple Frosting for my Maine people. Finally.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}I’ve never put a sheet cake on here. It’s not because I think they’re “less than” or something—I just have occasions for other configurations of cake and frosting far more frequently than I do for this super simple slice-and-share situation. But our annual Swan’s Island trip? That’s a slice-and-share situation if I’ve ever seen one. Especially in COVID, when get-togethers with people outside my immediate germ pod aren’t a thing, it was so nice to be able to wrap up and dole out slices of this Pumpkin Sheet Cake with Maple Frosting without having to worry about keeping layers intact.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}As with most of what we eat on Swan’s Island, this cake was made with my trusty co-traveler/fellow Maine enthusiast, VJ, in mind. I’ve mentioned many times that she is a gluten-free vegan, and though I am not either of those things, I greatly enjoy the challenges and rewards of baking (and cooking) that way when we are together. It’s far more fun to bake when people can eat what you make…not that I’d be particularly mad about being saddled with all 15 slices of this cake. I mean, do you see that vegan Maple Frosting???Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}The pumpkin cake is a variation on the vegan, gluten-free chocolate cake I posted last year. It relies primarily on almond flour, potato starch and cornstarch for structure, and pumpkin purée and pumpkin pie spice for flavor. There are other things in the batter too, of course (granulated and brown sugars, vanilla, leaveners, almond milk), and they all bake up into a moist, tender, nicely-spiced sheet of cake. Vegan and gluten-free or not, this pumpkin cake is legit.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Believe me when I tell you that I understand wanting to eat this cake by its lonesome straight out of the oven, or with a simple dusting of confectioner’s sugar…but also? Believe me when I tell you that a swoopy layer of Maple Frosting takes this seasonal dessert from very good to fabulous. For real.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting is very good the day it’s made, but as with many pumpkin spice things, it’s actually more delicious the next day, after the flavors have melded. But with a cake this good around, I can’t blame anyone for not waiting to dig in. I mean, I certainly didn’t.Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}
makes a single layer 9×13-inch sheet cake

2 teaspoons apple cider vinegar
~1 1/4 cups unsweetened almond milk
1/3 cup pure pumpkin purée
2 teaspoons pure vanilla extract
2 1/2 cups blanched almond flour (not almond meal)
3/4 cup potato starch
1/4 cup cornstarch
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
2 1/4 teaspoons pumpkin pie spice
1 1/8 teaspoons baking powder
1 1/8 teaspoons baking soda
1/4 teaspoon Kosher or sea salt

For finishing:
Vegan Maple Frosting (recipe below)
sprinkle of ground cinnamon (optional)

Preheat oven to 350F. Grease a 9×13-inch cake pan. Line with parchment and grease again. Set aside.

Pour apple cider vinegar into a liquid measuring cup. Add almond milk until liquid reaches the 1 1/4 cup mark. Stir and let sit for 5-10 minutes, until curdled. Stir in pumpkin purée and vanilla. Set aside.

In a large mixing bowl, whisk together blanched almond flour, potato starch, cornstarch, granulated sugar, light brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add liquid ingredients in two installments, whisking until combined.

Transfer batter to prepared pan and smooth to the edges with a silicone spatula or wooden spoon. Tap pan on the counter 5 times to release any large air bubbles. Transfer to the oven and bake 32-35 minutes, or until a toothpick inserted in the center of each layer comes out with only a few crumbs.

Let cake cool completely in its pan on a cooling rack. Run a thin knife along the edges of the pan before inverting to release onto a platter (alternatively, you may keep it in the pan and serve from there). Frost as desired with Vegan Maple Frosting (recipe below). Sprinkle with cinnamon, if desired.

Frosted cake will keep at room temperature for up to 3 days and refrigerated for up to 4. Unfrosted cake may be triple-wrapped in plastic wrap and frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.

Vegan Maple Frosting
makes enough for the top of one sheet cake

4 ounces (1/2 cup) vegan butter, room temperature (I like Miyoko’s)
2 ounces (1/4 cup) shortening, room temperature (I like Nutiva)
1 1/2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
2 tablespoons pure maple syrup

In a large mixing bowl, use an electric mixer to beat vegan butter and shortening until light and fluffy. Mix in confectioners sugar in two installments, mixing until combined and fluffy. Mix in salt, followed by vanilla and maple syrup.

Use to frost the top of the sheet cake.

Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}Pumpkin Sheet Cake with Maple Frosting {Vegan & Gluten-Free}

Easy Pumpkin Oatmeal

Easy Pumpkin OatmealHello from Swan’s Island, Maine! I’m here with friends, enjoying the ocean views and crunchy leaves and I would never like to leave, thank you very much. We’ve been keeping busy doing as much or as little as we want—hiking, going to the beach, thrifting, watching TikTok, playing with my ring light, crafting…Easy Pumpkin OatmealAs usual, I have kind of taken over the kitchen. It’s just what I do, I suppose. I’ve made a couple of blog recipes (Everyday Cassoulet, Oatmeal Blender Pancakes) and still have one planned to make while I’m here. Today’s Easy Pumpkin Oatmeal, however, was improvised. It was thrown together on the fly on a lazy Monday morning with perfect light and a harbor bell ringing in the background–in a perfect world, it’s the way all my breakfasts would materialize.Easy Pumpkin OatmealEasy Pumpkin OatmealEasy Pumpkin OatmealEasy Pumpkin OatmealEasy Pumpkin Oatmeal takes ten whole minutes and is hardly even a recipe. Just toast some oats and then add some water and milk (I used almond). Bring it to a simmer and cook, stirring constantly, for about five minutes or until creamy. Finish it off with some pure pumpkin purée, pumpkin pie spice, brown sugar and butter (the vegan stuff). Easy peasy pumpkin…squeezy?Easy Pumpkin OatmealI dished this up with cinnamon apples, vegan butter and maple syrup. I highly recommend eating it in your pajamas in a living room overlooking a lobstering wharf on a fall morning, but if you’re not currently situated on an island in Maine, any dining table will do.Easy Pumpkin OatmealHeads up that I’m going to take this Friday off of posting so I can enjoy my vacation, but I’m posting all our Maine meals over on Instagram, and I’ll have a full report and new recipes up next week!Easy Pumpkin Oatmeal

Easy Pumpkin Oatmeal
makes 4-6 servings

3 tablespoons butter (regular or vegan), divided
3 cups old-fashioned oats
3 cups water
3 cups milk of choice (I used almond)
1/4-1/2 teaspoon Kosher or sea salt
1 cup pure pumpkin purée
1/3-1/2 cup light or dark brown sugar, packed (depending on preference)
1 tablespoon pumpkin pie spice

For serving (optional):
cinnamon apples (the filling in this, basically)
toasted chopped nuts
maple syrup
cream
butter (regular or vegan)

Melt 1 tablespoon butter in a medium pot over medium heat. Add oats and toast, stirring constantly, until fragrant (1-2 minutes). Add water, milk and salt, and turn heat up to medium-high. Stir frequently until it comes to a simmer, then stir constantly for 5 minutes or until thickened.

Stir in pumpkin purée, pumpkin pie spice, and brown sugar. Cook 1 more minute. Remove from heat and stir in remaining 2 tablespoons butter.

Serve immediately with desired toppings.

Easy Pumpkin OatmealEasy Pumpkin Oatmeal