Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 1 cup milk of choice (dairy, almond, or oat milk work best)
- 1/4 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tablespoon maple syrup, plus extra for drizzling
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- 1 large egg (optional, for that authentic French toast custard texture)
- Toppings: Crushed pecans, a pat of butter, and a sprinkle of cinnamon
Instructions
- In a small saucepan over medium heat, combine the rolled oats, milk, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Stir the mixture well to ensure the pumpkin puree fully integrates with the liquid. Bring the mixture to a gentle simmer, stirring occasionally to prevent the oats from sticking to the bottom of the pan.
- Once the oats have absorbed most of the liquid (about 5-7 minutes), turn the heat to low. If you are using the egg for that French toast feel, whisk it quickly in a small bowl and then slowly stream it into the oats while whisking constantly. This creates a rich, creamy custard texture without scrambling the egg. Continue to cook for another 2 minutes until the mixture is thick and glossy.
- Transfer the creamy pumpkin oats into a bowl. Top immediately with a pat of butter, a handful of crunchy pecans, and a generous drizzle of maple syrup. The butter will melt into the warm oats, mimicking the finish of a fresh slice of French toast. Serve while piping hot.
- Cook Time: 15 minutes