Description
A cozy and delicious Pumpkin Oatmeal recipe that’s perfect for fall mornings, featuring creamy oats cooked with pumpkin puree and warming spices. This easy-to-make breakfast is nutritious, customizable with toppings, and suitable for a vegetarian and low lactose diet.
Ingredients
Scale
Main Ingredients
- 1 cup rolled oats
- 1/2 cup pumpkin puree
- 1 1/2 cups soy milk or any other milk
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract
- pinch of salt
- 1-2 tablespoons brown sugar or pure maple syrup, to taste
Toppings (Optional)
- chopped walnuts or pecans
- more sweetener
- more milk
- yogurt or whipped topping
Instructions
- Combine Ingredients: Add the oats, pumpkin puree, milk, pumpkin pie spice, vanilla extract, pinch of salt, and sweetener of choice to a small pot.
- Cook Oatmeal: Bring the mixture to a simmer over medium heat and cook, stirring frequently, for about 4 minutes until the oats have softened and the mixture is creamy.
- Serve and Garnish: Spoon the oatmeal into bowls and top with additional sweetener, chopped nuts, extra milk, yogurt, or whipped topping as desired. Enjoy warm.
Notes
- Leftovers will keep for 3-4 days in the refrigerator. Reheat gently in the microwave or on the stovetop before serving.
- For overnight oats, combine all ingredients in a lidded bowl, stir well, and refrigerate overnight or up to 4 days. Serve the next day cold or warmed slightly.
- If pumpkin pie spice is unavailable, substitute with 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground nutmeg.
- Nutrition information provided does not include optional toppings.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
