Pumpkin Oatmeal

Prep: 5 minutes Cook time: 12 Serves 4 ½-cup servings (2 cups total yield)

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings 1/2 cup servings (total yield: 2 cups total)

Calories 205kcal

Author Toni Dash

Ingredients

1 ¾ cups milk
¼ cup pumpkin puree
¼ cup maple syrup or honey
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
Pinch salt
1 cup rolled oats old fashioned oats, regular or gluten-free
1 teaspoon vanilla extract

Instructions

In a medium saucepan combine the milk, pumpkin puree, maple syrup, pumpkin pie spice, cinnamon and salt. Whisk to fully combine.
Stir in the oats.
Bring the mixture to a simmer over medium heat. Lower to medium-low heat. Cook stirring periodically until the oats and liquid have combined, that oats have cooked and the mixture is creamy; 10 minutes.
Remove from heat and stir in the vanilla extract. Allow to sit for 2 minutes to thicken further. Stir and serve hot.
Remove from heat and serve with granola, yogurt or any topping you like.

Notes

Notes on Cooking the Oats

Do not use instant oats or steel cut oats in this recipe.
The oatmeal will continue to thicken as it sits after cooking.
For chewier oats cook less. For creamier oats cook longer.

How to Make Pumpkin Overnight Oats

In a jar or container combine ALL ingredients except the oats (don't forget the salt). Whisk to combine.
Stir in the oats.
Seal and allow to sit at least 2 hours. Allowing them to sit overnight is recommended for best results.
Give them a good stir before serving in the morning.

Storing Leftovers

Cooked oatmeal can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave with a drizzle of milk to keep them creamy.

Overnight Oats can be stored, sealed, in the refrigerator for up to 5 days. NOTE: they will continue to become softer the longer they are stored.

Freezing: allow the oatmeal to cool fully. Place in individual freezer-safe containers. Freeze for up to 3 months.

Nutrition