Pumpkin Spice Oatmeal

5 from 1 vote

A spicy variation of your standard morning breakfast. This oatmeal benefits from the addition of pumpkin puree as well as several spices.

Prep Time5

Cook Time30

Total Time35

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, gluten free, healthy, healthy eating, oatmeal, oats, pumpkin, pumpkin pie, pumpkin spice, vegan, vegetarian

Servings:

Calories: 347kcal

Author: Carissa Serink

Ingredients

1 cup steel cut oats see notes (Use Gluten Free oats if you want this recipe to be Gluten Free)
2 cups water
2 cups milk (Use your favorite Dairy Free milk or water to make this recipe Dairy Free)
1 cup canned or fresh pumpkin puree see notes
2 Tablespoons brown sugar
2 Tablespoons maple syrup
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
pinch salt
4 Tablespoons pecan halves (optional)

Instructions

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.

Notes

Regular rolled oats may be used instead of steel cut. If so, follow cooking directions on package and add pumpkin mixture when oats are finished cooking.

Pureed butternut squash or sweet potatoes may be used in place of pumpkin.

Nutrition