I know that I’m late to the “pumpkin oatmeal” game, but I do have to give the credit for this recipe to my grad school friend, L, who gave it to me 3 years ago.
When we were in graduate school, our offices were located in an old house on the outskirts of campus. The staff turned one of the rooms into a lounge for us. And it was awesome! We had a great place to sit, relax, and chat (oh, and maybe do homework). Our favorite topic of conversation? Food. L told me about her newest fall breakfast obsession – pumpkin oatmeal – and I knew that I had to try it.
Oatmeal + Pumpkin + Fall = yes please.
Ummm, and it could not be easier!! (or a better source of vitamin A!!)
Pour one cup of water into a small sauce pan and bring the water to a boil.
Add in ½ cup of quick-cooking oats (AKA one-minute oats). Stir the oats until tender and the mixture is thick.
Then toss in all the delicious things. Canned pumpkin, brown sugar, cinnamon, and nutmeg. Stir to thoroughly combine and taste – adjust the sweetness per preference. I like my oatmeal lightly sweetened so one teaspoon of brown sugar was perfect!
Top the pumpkin oatmeal with some sliced almonds (for crunch) and some mini chocolate chips (because why not!!).
So, what’s your favorite fall breakfast? Let me know!
Your pumpkin obsessed friend,
- 1 cup water
- ½ cup quick-cooking oats
- 2 tablespoons pureed pumpkin - note: NOT canned pumpkin pie filling
- 1 teaspoon packed brown sugar - adjust per preference
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon sliced almonds, for garnish
- 1 teaspoon mini chocolate chips, for garnish
- Pour water in a small sauce pan and bring to a boil.
- Add in the oats and cook until soft and thickened.
- Toss in pumpkin, brown sugar, cinnamon, and nutmeg. Stir to combine.
- Portion into a bowl and garnish with almonds and mini chocolate chips. Enjoy!