Nothings says fall like a nice pot of oatmeal on the stove. A hearty breakfast that warms you up and keeps you feeling full for hours. We didn't eat a lot of oatmeal growing up, in fact my Dad only cooked a pot of it when it was really cold or snowing outside. Considering the era, he was quite adventurous with his recipe, as he often combined oats with mixed grains for the base and simmered the mixture in unfiltered apple juice. To this day, on snowy mornings, I still want a bowl of apple-oatmeal goodness.
For this recipe, I've put a fall twist on classic oatmeal, adding real pumpkin purée and spices to highlight fall flavours. I don't like a sweet oatmeal, so I omit the maple syrup - feel free to add as little or as much as you like though!
When I make my go-to oatmeal recipe, I usually use water to simmer my steel-cut oats, but for this recipe I'm going to use half water and half almond milk. The almond milk will add an additional creaminess to the oatmeal which I think will go perfectly with the pumpkin.
As for your oatmeal toppings, the bowl is your canvas - eat it plain, or add any of the toppers I have have included in the ingredients list below. You can't go wrong.
This recipe usually covers my breakfasts for a number of days. I simply add a cover and microwave the leftovers to heat the mixture throughout, then add my toppers one day at a time.
I hope you enjoy this hearty fall breakfast,
Krista
Pumpkin Spice Oatmeal
Ingredients
1 cup flake oats (not instant)
1 cup almond milk
1 cup water
1/3 cup pumpkin purée (real pumpkin, not pie filling)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp ginger, ground
1/4 tsp nutmeg
pinch of salt
*1-2 tablespoons maple syrup (optional, to add sweetness)
Optional Toppings:
Almond butter (to compliment the almond milk, but any kind of nut butter will do)
Pecans, ground and whole - roasted or candied for a bit of extra spice and crunch
Cranberries, fresh - to add a nice texture and sour element
Sprinkle of your favourite granola (you can find my recipe here)
Cinnamon stick, clove & dried orange wheels - for serving, not eating!
Method
In a medium-large pot, combine the oats, almond milk and water. Bring to a boil over medium-high temperature. Add the pumpkin purée, vanilla, cinnamon, ground ginger, cinnamon, nutmeg and salt. If using maple syrup, add here as well. Bring to a simmer for 2-3 minutes or until the oats are tender. Divide oatmeal into bowls and top, serving immediately. Refrigerate leftovers.
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