What screams fall more than Pumpkin Pie Oatmeal!!! It is the beginning of fall and in Los Angeles it’s in the mid 70’s, so to me its freezing! Especially in the morning so I like to start the day off with a warm bowl of oatmeal. Oatmeal is super good for you and keeps me full until lunch. But let’s be honest, oatmeal can get kind of boring when it’s plain. So I came up with this pumpkin pie oatmeal recipe that’s anything but plain! Also try my banana almond butter oatmeal for some variety. That recipe can be found here: Banana Almond Butter Oatmeal
Let’s talk pumpkin!
I use canned pumpkin puree. Yes, canned, I said! Can you make your own pumpkin puree from scratch? Yes! Do I? Nope! I’m all about convenience and what works for me and canned pumpkin is perfectly good. Be sure to pick up pumpkin puree and not pumpkin pie filling. The filling is already sweetened and filled with extras you don’t need in this recipe.
What’s inside?
This oatmeal comes together quickly so it’s perfect any day of the week. The recipe calls for the milk of your choice. I usually use almond milk, but I also like low-fat milk as well. As for the oats, I like to use quick oats, but regular oats work too. The only kind I haven’t tried are are steel cut, because those take much longer to cook. I use canned pumpkin puree and some classic spices like cinnamon, nutmeg and ginger. Lastly, I sweeten the oatmeal up by finishing it with a little maple syrup and vanilla extract. From start to finish the warm bowl of pumpkin pie oatmeal is done in 5 minutes. Try topping the oatmeal with chopped pecans to give it that added crunch.
Pumpkin Pie Oatmeal
This oatmeal is made with pumpkin puree, milk, and the classic spices of cinnamon, nutmeg, and ginger and then finished with a bit of maple syrup and vanilla extract for added sweetness. I like to use quick oats so it’s ready in no time at all.
Ingredients
- 1/2 cup Oats (instant quick oats) * see note
- 1/2 cup Milk (any variety) *see note
- 1/2 cup Water
- Pinch of Salt
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- Pinch of ground ginger
- Pinch of nutmeg
- 1 tbsp maple syrup
- 1/4 tsp vanilla extract
Optional Toppings
- Chopped pecans
- Drizzle maple syrup
- Brown sugar
Instructions
1. Add milk & water to a saucepan.
2. Next, add pumpkin puree, cinnamon, ginger, and nutmeg. Stir to combine.
3. Bring pumpkin and milk mixture to a low boil.
4. Add oats and a pinch of salt. Stir and cook for 1 minute and remove from the heat.
5. Add maple syrup & vanilla extract. Stir to combine.
The oatmeal will thicken as it stands. So depending on how thick or thin you like it eat accordingly! If it's too thick add more milk.
6. Top with optional topping like chopped pecans.
Notes
- OATS-Any kind of oats works here except steel-cut oats. Just follow the package directions and cook the oats for the appropriate time indicated.
- MILK- Any kind of milk works in this recipe. Try low-fat milk, whole milk, nonfat milk, almond milk, or coconut milk
