I made this creamy pumpkin oatmeal because I was in the mood for something warm and comforting for breakfast, and needed to use up some leftover pumpkin puree in the fridge. I wound up saving some to reheat later in the week. Feel free to use whatever milk you prefer, I chose almond milk since I prefer that in my coffee, but it’ll be just as delicious with whole milk. Also, if you happen to have a little leftover pumpkin pie spice on hand from the holiday season, feel free to substitute that in for the ground cinnamon.
For other oatmeal recipes, try my creamy banana oatmeal and my peanut butter energy bites.
Prep Time 5 minutes
Cook Time 15 minutes
Serves 3-4
Ingredients
1 1/2 c each: old fashioned oats, unsweetened almond milk, and water
1 c pumpkin puree
1/4 c maple syrup
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
Chopped walnuts, optional
Preparation
In a small saucepan add your oatmeal, almond milk, and water, then set over medium heat. As this mixture comes up to a simmer, scale the heat back to medium-low. Continue to cook 10-15 minutes, until your desired level of thickness.
Remove from the heat, then stir in your pumpkin puree, maple syrup, vanilla extract, and cinnamon. Divide evenly among 3-4 cereal bowls, sprinkle with a little more cinnamon if you want, then top it all off with some walnuts if you like.
Enjoy your creamy pumpkin oatmeal either hot or cold, and if you’re really in the mood to treat yourself, top it all off with toasted walnuts.