Time to make Pumpkin Oatmeal! This recipe makes two tidy servings, you can cook it on your stove, in your microwave, or even turn it into cold pumpkin overnight oats in your refrigerator, and it is spiced just right.
1 cup rolled oats**
1 1/2 cups almond milk – or of choice or water or a mix
2 tablespoons pure maple syrup – plus additional to taste
1/2 teaspoon ground cinnamon*
1/4 teaspoon ground ginger*
1/8 teaspoon ground allspice*
1/8 teaspoon ground nutmeg*
1/2 cup pumpkin puree – NOT pumpkin pie filling
1/4 teaspoon kosher salt
½ cup Farm Fresh Dry Roasted Georgia Pecans Unsalted
TOPPINGS AND ADDITIONS:
Dried fruit – such as golden raisins or Dried Cranberries
To Make Pumpkin Oatmeal on the Stovetop:
To a small/medium pot, add the oats and almond milk. Bring to a simmer over medium heat.
Once simmering, stir in the pumpkin, maple syrup, cinnamon, ginger, allspice, nutmeg, and salt.
Cook just until the oats are softened and pleasant to chew, but not mushy, about 2 minutes. Taste and adjust spices as you see fit (be careful, a little goes a long way!).
Serve hot, topped with maple syrup, toasted pecans or pepitas, fresh fruit, or (if you are feeling decadent) a splash of heavy cream.
To Make Pumpkin Oatmeal in the Microwave:
To a large microwave-safe bowl (pick one larger than you think you need as the oats will bubble up), add the oats and almond milk. Microwave on high for 2 minutes or until oats are cooked through.