I am always looking for new ways to spice up a bland bowl of oats. Inspired by the chilly fall we’ve been having and the dozen pumpkins decorating our house, I decided to create pumpkin oatmeal. This was made with a homemade pumpkin puree, which was very simple to do, or you can use canned pumpkin. Also, it is made with almond milk which gives a very creamy, decadent texture.
1 cup oats
2 cups almond milk*
1/2 tsp ground cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground ginger
2-3 tbsp pumpkin puree
1 tbsp raw honey
pumpkin seeds for garnish
In a saucepan over medium heat, combine oats, spices, almond milk, honey and puree. Whisk together and cook over medium heat for about 5-7 minutes or until oats are cooked. Garnish with your pumpkin seeds and enjoy!
*If you enjoy your oats a bit less creamy you can substitute half of the almond milk with water. Or, use any type of milk you prefer.
As you can see this is a very simple recipe that has room for variations. Try various toppings of toasted nuts, such as walnuts or pecans, or some crunchy granola and dried fruit.
In this recipe I had used a homemade pumpkin puree. To make the puree I had used two small pie pumpkins, about 2lbs each. I cut them in half, cleaned out the ‘guts’ and seeds and roasted them for about 30-45 minutes in the oven set at 400 degrees. After letting them cool it was very easy to peel off the skin. I pureed the pumpkin in the food processor, adding a little bit of water just to help it along. The puree can be used in everything from soups to baked goods to a delicious, warm bowl of oatmeal!