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Introduction
As the leaves begin to turn and a chill fills the air, nothing quite captures the essence of fall like the aroma of pumpkin spice. This Pumpkin Pie Oatmeal Bowl takes inspiration from the classic Thanksgiving dessert, transforming it into a wholesome breakfast that's been warming hearts and homes for generations. The tradition of adding pumpkin to morning porridge dates back to early American settlers, who recognized the gourd's nutritional value and long shelf life. Today, this dish not only pays homage to those resourceful roots but also satisfies our modern craving for comfort food that aligns with health-conscious lifestyles. Whether you're fueling up for a busy day or seeking a cozy weekend brunch option, this oatmeal promises to wrap you in the warm embrace of autumn.
Ingredients
• 1 cup old-fashioned rolled oats
• 1 1/2 cups unsweetened almond milk (or milk of choice)
• 1/3 cup canned pumpkin puree (not pumpkin pie filling)
• 1 tablespoon pure maple syrup
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon chia seeds (optional, for added nutrition)
• 1 tablespoon chopped pecans, for topping
• 1 teaspoon pepitas (pumpkin seeds), for topping
Step 1:
In a medium saucepan, combine the rolled oats, almond milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, salt, and chia seeds (if using).
Step 2:
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring frequently.
Step 3:
Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the oats are tender and the mixture has thickened to your desired consistency.
Step 4:
Remove from heat and let stand for 1-2 minutes to allow the oatmeal to thicken slightly.
Step 5:
Transfer the oatmeal to a serving bowl and top with chopped pecans and pepitas.
Q: Can I make this oatmeal with steel-cut oats?
A: Yes, but you'll need to increase the cooking time to about 20-25 minutes and may need to add more liquid.
Q: Is this recipe vegan?
A: Yes, as long as you use plant-based milk and ensure all toppings are vegan-friendly.
Q: Can I make this oatmeal in advance?
A: Yes, you can prepare it the night before and reheat in the morning with a splash of milk. The oatmeal will thicken in the fridge, so additional liquid may be necessary.
• For a creamier texture, use half almond milk and half unsweetened coconut milk.
• Adjust sweetness by adding more or less maple syrup to taste.
• For a protein boost, stir in 1 scoop of vanilla protein powder after cooking.
• This recipe is naturally gluten-free if using certified gluten-free oats.
• For a vegan version, ensure all toppings are plant-based.
• Leftover canned pumpkin can be frozen in ice cube trays for future use.
Serve immediately while hot. Add an extra splash of almond milk if desired for a creamier consistency.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk in the microwave or on the stovetop.
Prepare dry ingredients the night before to save time in the morning. The oatmeal will continue to thicken as it cools, so remove from heat when slightly thinner than desired.
- For a smoother texture, blend the pumpkin puree with the almond milk before adding to the oats.
- Toast the pecans and pepitas for 2-3 minutes in a dry skillet for enhanced flavor.
- Use a whisk instead of a spoon for a creamier consistency.
For a dessert-like version, add a tablespoon of cream cheese while cooking and top with a dollop of whipped cream. For a protein-packed option, stir in a scoop of vanilla protein powder after cooking.
Serve with a warm chai latte or spiced apple cider for a cozy autumn breakfast experience.
Best enjoyed in fall and winter when pumpkin is in season, but can be made year-round with canned pumpkin.
Contains tree nuts (pecans, almond milk). May contain gluten if not using certified gluten-free oats. Pumpkin seeds may cause allergic reactions in some individuals.
