PUMPKIN OATMEAL
Fall is the perfect season to cozy up with a warm bowl of pumpkin oatmeal! This delicious recipe blends the comforting flavors of pumpkin and warm spices!
Servings: 1 serving
Ingredients
- 1/3 cup quick oats (or old-fashioned rolled oats)
- 2/3 cup almond milk or milk of choice
- 1/4 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup, honey, or sweetener of choice
- 1 pinch of salt
- chopped nuts, raisins, or a drizzle of nut butter optional
Instructions
- Warm the almond milk in a saucepan over medium heat on the stovetop until it reaches a light simmer, whisking so it doesn’t burn.
- Add the quick oats and pinch of salt to the saucepan and stir.
- Cook the quick oats on low for 2-2.5 minutes, stirring occasionally. Once the oats are cooked, remove the saucepan from the heat. *Rolled oats will take longer to cook, see your package directions for the cooking time.
- Add the pumpkin puree, pumpkin pie spice, vanilla extract, and maple syrup to the saucepan. After that, mix until well combined.
- Once done, pour the pumpkin oatmeal into a bowl, add your favorite optional toppings, and enjoy!
Video
Notes
- Use Pumpkin Puree: Ensure you use pumpkin puree, not pumpkin pie filling. Avoid pumpkin pie filling as it contains added spices and sugar.
- Milk Options: We used almond milk in this recipe, but you can use your milk of choice. Some other options are oat milk, cashew milk, coconut milk, or regular milk.
- Pumpkin Pie Spice Blend: If you don’t have pumpkin pie spice, use 1/2 teaspoon of ground cinnamon, a pinch of ground nutmeg, and a pinch of ground ginger.
- Storage: Store leftover pumpkin oatmeal in an airtight container in the refrigerator for 2-3 days.
Nutrition
Calories: 120kcal | Carbohydrates: 17.8g | Protein: 3.7g | Fat: 3.8g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 271mg | Fiber: 4.3g | Sugar: 2.7g