Warm Pumpkin Oatmeal (Printer-Friendly)
Cozy oats blended with pumpkin and warm spices for a creamy autumn breakfast bowl.
# List of Ingredients:
→ Base
01 -
1 cup old-fashioned oats
02 -
2 cups milk or non-dairy alternative (almond or soy milk)
→ Flavorings
03 -
½ cup pumpkin puree
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon ground nutmeg
06 -
¼ teaspoon ground ginger
07 -
⅛ teaspoon ground cloves
08 -
Pinch of salt
09 -
2 tablespoons maple syrup or honey
10 -
1 teaspoon vanilla extract
→ Optional Toppings
11 -
Chopped nuts (walnuts or pecans)
12 -
Dried cranberries
13 -
Pumpkin seeds
14 -
Dollop of Greek yogurt
# Preparation Steps:
01 -
In a medium saucepan, combine 1 cup old-fashioned oats with 2 cups milk or chosen non-dairy alternative. Heat over medium heat, stirring occasionally to prevent sticking, until the mixture reaches a gentle boil.
02 -
Reduce heat to low. Stir in ½ cup pumpkin puree, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, and a pinch of salt. Cook gently, stirring occasionally, for 5 to 7 minutes until the oatmeal thickens and flavors meld.
03 -
Incorporate 2 tablespoons maple syrup or honey and 1 teaspoon vanilla extract. Continue cooking on low for 1 to 2 minutes until desired consistency is reached. Adjust sweetness and spice as preferred.
04 -
Remove the saucepan from heat and allow the oatmeal to rest for 1 to 2 minutes. This step ensures the oats absorb remaining liquid, resulting in a creamier texture and enhanced flavor integration.
05 -
Ladle the warm oatmeal into serving bowls. Offer optional toppings such as chopped nuts, dried cranberries, pumpkin seeds, or a dollop of Greek yogurt to enhance texture and flavor.
# Additional Suggestions:
01 -
Use a heavy-bottomed saucepan to prevent sticking and promote even heat distribution. For added fiber and thickness, stir in a tablespoon of chia seeds or ground flaxseed near the end of cooking.
02 -
Enhance autumn spices by adding a pinch of black pepper or cardamom for warmth.
03 -
Allow oatmeal to cool completely before storing in airtight containers. Refrigerate up to three days or freeze for up to one month. Reheat gently with additional milk or water as needed.