Pumpkin Oatmeal
Creamy pumpkin oatmeal combines hearty rolled oats with vibrant pumpkin puree and warming spices, creating a comforting breakfast with a velvety texture and inviting aroma. The dish is cooked slowly to develop rich flavors and finished with sweet touches and optional toppings for a cozy, mindful start to the day.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
Ingredients
- 1 cup rolled oats preferably thick, hearty oats
- 2 cups milk or water use whole milk for creaminess or plant-based milk
- ½ cup pumpkin puree plain, unsweetened
- 1 teaspoon cinnamon ground
- a pinch nutmeg freshly grated if possible
- a splash vanilla extract vanilla optional
- 1-2 tablespoons maple syrup or honey for sweetness
- a pinch salt salt enhances flavor
Instructions
- Place the rolled oats and milk into a medium saucepan and bring to a gentle simmer over medium heat, listening for a soft bubbling sound.
- Stir in the pumpkin puree, cinnamon, nutmeg, and vanilla extract, watching the mixture turn a warm, orange hue and fill the kitchen with cozy spices.
- Reduce the heat to low and cook, stirring occasionally, for about 8-10 minutes until the oats are plump, the mixture thickens, and the pumpkin is fully incorporated, creating a velvety consistency.
- Taste the oatmeal and add a pinch of salt along with maple syrup or honey, stirring well to balance the sweetness and enhance the flavors.
- Turn off the heat and let the oatmeal rest for 2 minutes, allowing the flavors to meld and the texture to mellow into a creamy, inviting consistency.
- Spoon the warm pumpkin oatmeal into bowls, topping with toasted pecans, a dollop of Greek yogurt, or a sprinkle of additional cinnamon for extra comfort and flavor.
Notes
Feel free to customize with nuts, seeds, or a drizzle of extra honey. For a richer texture, stir in a splash of cream just before serving.