Starting your day with a warm bowl of oatmeal is the perfect way to take on those cool Autumn mornings. Due to my seasonal obsession with anything pumpkin-flavored, I’ve been making these pumpkin oats lately. Combining pumpkin spice with oatmeal is the epitome of a cozy, comforting breakfast.
Pumpkin is loaded with the antioxidant beta-carotene, which is converted to Vitamin A in our bodies. Diets rich in beta-carotene have been shown to help protect against several types of cancer, as well as heart disease and hypertension. Both the pumpkin and the oats provide fiber which helps keep our GI tract happy and healthy!
This recipe is easy to put together and can be made in advance. Just don’t walk away from the oats for too long because the second you do, they will boil over and make a mess all over your stove- trust me 🙂
- 1 cup pumpkin puree
- 2 cups water
- 2 cups lowfat milk
- ¼ teaspoon salt
- 2 cups Old Fashioned oats
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup, plus more for serving
- ¼ cup peptias (pumpkin seeds)
- ¼ cup walnuts, roughly chopped
- Place the pumpkin puree in a medium saucepan and heat over medium heat, stirring often, for about 5 minutes.
- Add water, milk, and salt. Stir to combine and bring to a boil.
- Stir in oats and pumpkin pie spice. Reduce to a simmer for 10-15 minutes, or until the oatmeal reaches your desired thickness. Stir occasionally.
- Remove from the heat and stir in vanilla extract and maple syrup.
- Divide oatmeal into four bowls. Top with pepitas, walnuts, and/or extra maple syrup if desired.
*You could substitute unsweetened almond milk for the cows milk if that’s more of your thing