Ingredients
- 1 cup water
- 1 cup milk can be substituted with coconut or almond milk
- 1 cup canned pumpkin puree
- 1 1/4 cups rolled oats "old fashioned", not instant or steel-cut
- 2 tsp pumpkin pie spice
- maple syrup or brown sugar
Servings:
Instructions
- Combine the water, milk and pumpkin in a medium saucepan over high heat. Stir to dissolve the pumpkin in the mixture, and allow the liquid to come to a boil.
- Stir in the oats and spices and turn down the heat to low. Allow to cook, stirring occasionally, for about 5 minutes, or until the oatmeal is thick. Remove the oatmeal from the heat and allow to sit for a minute or two (the oatmeal will continue to thicken), then stir in brown sugar or maple syrup (a little goes a long way) and top with raw or toasted pecan pieces to serve.
Recipe Notes
Substitute coconut or almond milk for vegan version
Featured Spice:
Recipe Source: marshmallows & margaritas - Pumpkin Spice Oatmeal
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