Healthy Eating
Pumpkin Oatmeal
Description
Recent pumpkin projects leave you with an odd amount of leftover pumpkin puree lingering in the can? Time to make Pumpkin Oatmeal! This recipe makes two tidy servings, you can cook it on your stove, in your microwave, or even turn it into cold pumpkin overnight oats in your refrigerator, and it is spiced just right.
Ingredients
- 1 cup old fashioned rolled oats
- 1 ½ cups almond milk or milk of choice or water or a mix
- 2 tablespoons pure maple syrup plus additional to taste
- ½ teaspoon ground cinnamon*
- ¼ teaspoon ground ginger*
- ⅛ teaspoon ground allspice*
- ⅛ teaspoon ground nutmeg*
- ½ cup pumpkin puree NOT pumpkin pie filling
- ¼ teaspoon kosher salt
- TOPPINGS AND ADDITIONS:
- Fresh fruit such as apple slices, blueberries, or bananas
- Greek yogurt
- Heavy cream
- Toasted nuts or seeds such as pecans or pepitas
- Dried fruit such as golden raisins or cranberries
Directions
- To Make Pumpkin Oatmeal on the Stovetop:
- To a small/medium pot, add the oats and almond milk. Bring to a simmer over medium heat.
- Once simmering, stir in the pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt.
- Cook just until the oats are softened and pleasant to chew, but not mushy, about 2 minutes. Taste and adjust spices as you see fit (be careful, a little goes a long way!).
- Serve hot, topped with additional maple syrup, toasted pecans or pepitas, fresh fruit, or (if you are feeling decadent) a splash of heavy cream.
