Ingredients
Scale
- 1 cup old-fashioned rolled oats (certified gluten-free if needed)
- 2 cups milk of choice (almond, oat, or dairy)
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 2 tablespoons maple syrup or honey
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- A pinch of sea salt
- Optional toppings: Pecans, pepitas, or a dash of cinnamon
Instructions
- Gather all your ingredients on the counter. Measure out the rolled oats, milk, and pumpkin puree. Ensure you are using plain pumpkin puree rather than sweetened pie filling to keep the recipe healthy. Grab a medium-sized saucepan and set it on the stove. This preparation ensures the process moves quickly once the heat is on.
- Combine the oats, milk, pumpkin puree, pumpkin pie spice, and salt in the saucepan. Turn the heat to medium-high and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low. Simmer the oats for about 5 to 7 minutes, stirring occasionally to prevent sticking. The oats are ready when they have absorbed most of the liquid and reached a thick, creamy consistency. Remove the pan from the heat and stir in the maple syrup and vanilla extract.
- Spoon the hot oatmeal into two bowls. While the oats are still steaming, add your favorite toppings. A handful of crushed pecans or pumpkin seeds adds a delightful crunch that contrasts with the creamy oats. You can also drizzle a little extra maple syrup or add a splash of cold milk over the top for extra richness. Serve immediately while warm.
- Cook Time: 15 minutes