Well, Thanksgiving has come and gone. I suppose that officially marks the start of the Holidays, at least here in the US. Since we’re Canadian, we didn’t do much celebrating, but it was sure nice to have an extra long weekend. And the shopping – I didn’t dare to face the stores in person. Hubby did, and couldn’t find a parking spot at the hardware store at 6:15AM. The HARDWARE STORE! I’d hate to imagine what the malls were like. Since we didn’t celebrate, our menu didn’t change much this weekend. But I’m sure it did for a lot of people, and now’s a great time to get back on the healthy eating train before Christmas comes. Why not start with this delicious Pumpkin Spice Oatmeal for breakfast?
I know – now that Thanksgiving is over I’m probably “supposed to” forgo any “fall” recipes that include pumpkin and go into full on Christmas mode. Well, I’m not ready for that just yet. And plus, what if you have leftover pumpkin puree? You certainly don’t want it hanging around until next Thanksgiving. Why not toss it into a bowl of nice warm, filling oatmeal? That’s exactly how I came up with this recipe in the first place. I had pumpkin left from another recipe. Not enough to make another pie, and I didn’t feel like putting it in muffins or anything else. I figured it would go pretty well in oatmeal, so I tried it. I was right.
I used my recipe for Roasted Squash Pie as an inspiration for this oatmeal, and it ended up working quite well. The first batch I made had slightly too much of the spices, so I cut back and it was great. I used a combination of brown sugar and maple syrup to sweeten, and used quite a small amount. I normally don’t add any sweetener to my oatmeal – just dried fruit. Since pumpkin doesn’t naturally have as much sweetness, I figured a little extra was needed. Feel free to adjust the amount of sugar and syrup to meet your tastes.
The oatmeal gets cooked just as you normally would cook it. Follow directions in my recipe for steel cut oats, or if you’re using regular rolled oats, follow the directions on the package. Just follow my directions for making the pumpkin mixture and stir in the pumpkin when the oats are done cooking. I decided to cook the pumpkin, spices and sugars together to reduce any extra moisture. I’m not one for runny oatmeal.
I topped mine with a few pecans to add some crunch and protein, and it was a perfect breakfast. Tasty, high fiber and filling. Plus who doesn’t love hiding some veggies in your breakfast!
- 1 cup steel cut oats see notes
- 2 cups water
- 2 cups milk see notes
- 1 cup canned or fresh pumpkin puree see notes
- 2 Tbsp brown sugar
- 2 Tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch salt
- 4 Tbsp pecan halves optional
Stir oats, water and milk together in a large saucepan. Bring to a boil over medium high heat. Reduce heat to medium low and simmer for 20-30 minutes, stirring frequently.
While oatmeal is cooking, stir together pumpkin puree, brown sugar, maple syrup, cinnamon, ginger, nutmeg and salt together in a small saucepan. Heat over medium heat until excess moisture has evaporated and mixture thickens. Remove from heat and set aside.
When oats have reached desired consistency, remove from heat and stir in pumpkin mixture. Serve immediately or refrigerate until ready to use. To reheat, warm in microwave and add milk or water if needed to thin. Serve with nuts, if desired.
If desired, milk may be omitted and oatmeal may be cooked with 4 cups water instead.
Pureed butternut squash or sweet potatoes may be used in place of pumpkin.