Do you love oatmeal?
Do you love autumn and the flavors of autumn?
Do you love quick and simple meals that make everyone who eats them feel special, are truly nutrient dense, and look as if you put loads of effort and time in even though they were really simple to make?
Then you will very likely love this pumpkin oatmeal!
It’s so good that even I like it… and I don’t love oatmeal. It’s one of those totally common breakfasts that packs a nutrient punch and that I want to love, but I just don’t. In fact, oatmeal is often my last choice of breakfast. Come autumn, however, I do love making warm cereals for breakfast. Often we will do overnight slow cooked grains, but even then, oatmeal is the last one I reach for when concocting a warm breakfast treat for a chilly morning.
Oatmeal — in theory — is so great! It’s nutrient dense and filling. It’s really versatile and can be blended with so many different flavors to create a delicious breakfast. It can top a crumble or a crisp, be rolled into cookies, and even make hearty snack bars for goodness sake! All of which I really like, but give me a bowl of oatmeal and I’ll usually scrunch up my nose at the somehow gluey texture of dry flakes.
I know. I am apparently missing a gene that makes you like some simple, common foods like breakfast oatmeal and bananas. Yes. That’s right. I admit it. I don’t like bananas. Like oatmeal, I like them cooked into unique dishes, but just right out of the peel? Nope. And typically, breakfast oatmeal is a nope for me, too. But this festive autumn oatmeal? Oh. This pumpkin oatmeal is a definite yes from me and from everyone I’ve ever made it for!
I truly love eating pumpkin and other squashes, and I especially like getting creative with them during autumn. A few years ago all our friends were dying over pumpkin oatmeal and the idea of it was appealing to me, but the actuality of it wasn’t cutting it. So I went on a little culinary quest in my own kitchen and wound up coming up with this bit of deliciousness that’s creamy and filling, sweet and savory, easy and quick.
We just enjoyed some for a chilly fall breakfast after retiring it during the warmer months and now I’m remembering how delicious it is. Eating it, I instantly felt inspired to pop the recipe onto my blog for you to enjoy during fall and winter, too.
This oatmeal is so simple to make with ingredients you very likely have on hand already. For that reason it makes a great busy work/school day or even a holiday morning breakfast. Not a lot of effort, but great, festive results that pack a punch for hours! I hope you enjoy this as much as me and my family.
May you share this delicious nourishment with someone you love!
Taste Of Autumn Pumpkin Oatmeal
by Maggie Verderame
2 cups Filtered Water
1 tsp Sweet Cinnamon Powder
3 Tbs Maple Syrup
2 Tbs Golden Raisins
¼ cup Orange-Infused* -or- Plain Dried Cranberries — chopped
½ cup Puréed Pumpkin
2 cups Quick Cooking Rolled Oats
½ cup Almond -or- Coconut Milk
Raw Pecans (whole, halves, or pieces)
Bring water to a boil over high heat. Just as it starts to bubble, add cinnamon and whisk thoroughly. Next add maple syrup, raisins, and cranberries. Mix together. Add pumpkin and whisk until fully incorporated and liquified. Mix oats in with a spoon, lower heat and let simmer for 2 minutes. Fold almond/coconut milk into mixture and turn off heat.
Scoop into bowls and top with raw pecans.
Make it extra delightful by adding an additional drizzle of maple syrup and a bit more milk to each serving.
Makes 4, ½ cup servings.
*If you can find orange-infused dried cranberries, they’re an extra treat for this dish as they really brighten up the pumpkin flavor. If you can’t you could always drop a dash of orange juice into the mixture along with the milk, but it’s not necessary. This is quite tasty with plain cranberries, too.