Pumpkin Spice Oatmeal
A spicy variation of your standard morning breakfast. This oatmeal benefits from the addition of pumpkin puree as well as several spices.
Servings: 4
Calories: 347kcal
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
- 1 pinch salt
- 4 Tablespoons pecan halves (optional)
Instructions
- Stir 1 cup steel cut oats, 2 cups water, and 2 cups 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 1 cup canned or fresh pumpkin puree, 2 Tablespoons brown sugar, 2 Tablespoons maple syrup, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, and 1 pinch 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
Calories: 347kcal | Carbohydrates: 52g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 58mg | Potassium: 390mg | Fiber: 7g | Sugar: 20g | Vitamin A: 9770IU | Vitamin C: 3mg | Calcium: 214mg | Iron: 3mg
