This Pumpkin Oatmeal is sweet and creamy, packed with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars.
Toppings: pumpkin seeds, dried cranberries, pecans, fresh diced pear(optional, see "Recipe variations" for more ideas)
Instructions
Place milk in a in a small saucepan. Bring to a boil over high heat.
As soon as it boils, reduce heat to medium.
Add in oats, ground flax seeds, sweetener, pinch of salt, pumpkin spice, and pumpkin pure. Mix everything using the whisk.
Continue cooking for 2-3 minutes until oats soften. Don't forget to stir.
Remove the oats from the heat.
Taste the oatmeal and adjust sweetness.
Pour oatmeal in a serving bowl.
Add toppings over the cooked oatmeal (optional).
Serve warm.
Notes
Makes 1 bowl that serves 1 person as a full meal, or 2 servings as a light meal. Substitutions
Substitute oat milk with any plant-based milk. Cow’s milk works well too. Coconut milk won't work well here.
Substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cook them too long. But if you like creamier, softer texture, then quick oats are the way to go.
You can use honey or maple syrup. See "Recipe tips" for more suggestions.
Substitute flax seeds with chia seeds or hemp seeds.
For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
Tips for storing
Store leftovers in a container and cover them with the lid. Keep refrigerated for up to 4 days.
See "Recipe variations" for more recipe info.As a measure, I used a US cup (240ml). Nutritional info is calculated without toppings.