Pumpkin Oatmeal
Warm and cozy Pumpkin Oatmeal is worth waking up for! This easy breakfast pairs hearty steel-cut oats with comforting pumpkin pie flavors, and turns your everyday bowl of oatmeal into a delicious celebration of fall!
Servings: 4 servings
Ingredients
- 1 cup steel-cut oats
- 1 cup pumpkin puree
- 2 cups water
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/3 cup pumpkin seeds
Instructions
- To a heavy-bottom pot add the oats, pumpkin puree, water, milk, vanilla and seasonings.
- Place the pot over medium heat and bring to a bubble. Once you see tiny bubbles and a bit of froth at the tops, reduce the heat to low.
- Cook, over low heat, stirring frequently, until the oatmeal is creamy, around 12-15 minutes.
- Once the oats are done cooking, stir in the maple syrup. Divide into bowls, garnish with pumpkin seeds, and serve warm.
Notes
- Leftovers: Place any leftover oatmeal in an airtight container and store it in the refrigerator for up to about 5 days.
- To freeze: This oatmeal recipe is freezer-friendly, and can be stored for up to 3 months in the freezer. To freeze, let cool completely and transfer to a freezer-safe container. Let thaw in the refrigerator before reheating.
- Rewarming: Reheat on the stovetop over low heat, adding a splash of milk or water to get the consistency right, until warmed through. Alternatively, you can heat in the microwave using 30 to 45-second intervals, stirring after each, until warmed through.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 52g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 57mg | Potassium: 412mg | Fiber: 7g | Sugar: 20g | Vitamin A: 9766IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 3mg