Pumpkin Pie Oatmeal

November 17, 2016

I'm a big fan of oatmeal, and would eat it even if it wasn't a super healthy breakfast (but thank goodness it is!). This pumpkin pie oatmeal is ridiculously tasty, with vitamin A-rich pumpkin puree and the cozy fall flavors of pumpkin pie spice. It's like a hug in a bowl--warm and comforting and exactly what you need on a brisk autumn morning. Plus, it's pie for breakfast!

Pumpkin Pie Oatmeal
1¾ cup milk (I used almond milk, but you could use regular or even water), plus additional for serving
1 cup quick-cooking rolled oats
¼ cup pumpin puree
1 teaspoon pumpkin pie spice*
½ teaspoon vanilla
1 tablespoon light brown sugar
topping suggestions: chopped walnuts or pecans, cranberries, chocolate chips, crushed amaretto cookies, whipped cream

*Mix up your own pumpkin pie spice by combining 2 teaspoons of cinnamon with ¼ teaspoon each of ground ginger, cloves, allspice, and nutmeg. This yields about a tablespoon.

In a small saucepan, heat milk over medium heat until just bubbling. Add oatmeal and reduce heat; continue to simmer over low heat, stirring occasionally until oatmeal is cooked to desired consistency (3 to 5 minutes should do). Stir in pumpkin puree, pumpkin pie spice, vanilla, and brown sugar and allow to heat through. Remove from heat and add additional milk or toppings, if desired. Serve immediately. 

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