In case you haven’t noticed, pumpkin time is here! It seems like the internet is bursting at the seams with pumpkin recipes right now, and for good reason! It’s delicious, and there are just so many ways to bake and cook with it.
It was hard to narrow down which recipe to start with (there will definitely be more than one pumpkin post on this blog), but when I saw this pumpkin oatmeal I knew my search was over.
One reason why I like this recipe is because of its adaptability. If you’re trying to be healthy, you could simply add pumpkin to your normal oatmeal process. However, if you want to take this to a whole new level, you can doctor it up with cream and honey.
However you choose to enjoy it, I hope you love it as much as I did! This recipe is definitely going into my breakfast rotation this fall.
Slightly adapted from foodnetwork.com
1 (14-ounce) can pumpkin puree (the unseasoned kind)
2 cups water
2 cups vanilla almond milk, or water
4 tablespoons raisins
1/4 teaspoon kosher salt
3/4 teaspoon pumpkin pie spice OR 1/2 tsp cinnamon + 1/4 tsp ground cardamom + 1/4 tsp ground cloves
2 cups rolled oats
1/4 cup toasted pecans
Honey or maple sugar, for serving
Heavy cream, for serving (whipped, if desired)
Add the pumpkin, water, milk, raisins, salt and spice to a large saucepan. Heat on high and bring to a boil.
Add oatmeal and turn heat down. Cook per directions on the package, stirring often. It should take several minutes for the oatmeal to thicken, and you’ll know it’s done when the oats are tender. Taste oatmeal, and if desired add more salt and/or spices.
Toast pecans in a skillet over medium heat. Whip heavy cream (or serve unwhipped).
Serve oatmeal with pecans, cream, and honey. Enjoy!