Pumpkin pie oatmeal is like eating pumpkin pie for breakfast…
Who wouldn’t want to eat pumpkin pie for breakfast?
(Pumpkin oatmeal shown about, with a generous sprinkle of cinnamon fairy dust.)
Pumpkin Pie Oatmeal
(Serves 1)
- 1/2 c. milk of choice (such as almond milk)
- 1/2 c. water or more milk of choice
- 1/4 tsp salt
- 1/2 c. rolled oats
- 1/4 c. canned pumpkin
- 1/2 tsp. pumpkin pie spice
- sweetener as desired (For a true “creme brulee” feel, you can use the Melted Banana Trick… or, I have a friend who likes to put brown sugar on top and then bake the already-cooked oatmeal under the “broil” setting, so it gets all caramelized.)
- raisins and walnuts as desired
- 1/4 tsp pure vanilla extract
- cinnamon! Mix some in, and sprinkle more on top
Combine all ingredients on the stovetop and bring to a boil. Stir over medium heat until desired thickness is reached. Alternatively, you can make this in the microwave..
After breakfast, the celebration of the pumpkins continued. A few friends and I have a tradition of going down to a local farm once a year to act goofy pick out pumpkins. But sadly, all the friends with whom I have this tradition moved away. Grad school and jobs, ya know. Well, that wasn’t going to stop me; somehow I convinced my parents to stand in for the m.i.a. friends.
Of all the kids at the farm, my dad had the most fun. Seriously, he’s five inside.
I picked out a baby pumpkin… pumpkin-picking is fun and all, but let’s be honest: If you want a big kahuna, the pumpkins at the grocery store are much cheaper!
I’ve been seeing pumpkin EVERYWHERE!! 🙂 And I’m not complaining! I’m just glad I’m able to find canned pumpkin in the grocery store again. That lack-of-pumpkin thing was terrible!
I loooove pumpkin! I just had pumpkin oats for breakfast today with granola and banana on top, and I love adding it to smoothies, and also recently I cut down pasta sauce with it for a veggie meatball sub and it was awesome!
I love pumpkin, but not in oats. It just tastes strange to me — it might be the texture though. I love pumpkin bread, muffins, PIE, cookies, pumpkin butter, smoothies, etc.
So much that I’ve been buying the expensive organic canned pumpkin, instead of waiting to find Libby’s. (Which I haven’t found yet)
oh my gosh, katie, i want your legs!
😕 😕
sorry sorry, i know that sounds weird! haha you already know i’m weird, though. and i have such short legs. but that can be a good thing, since i’m shorter than all the boys LOL.
what else do i want? your breakfast, of course. you know how much i adore pumpkin, especially in your amazeeee brownie recipe. happy wednesday katie!
oh, those were supposed to be smileys
🙂 🙂
not 😕 😕
Abby, you’re too cute, as usual :).
I love pumpkin so much! I made pumpkin hummus this weekend, and I think I’ll be making pumpkin brownies soon!
You’re right though–pumpkin is available year-round but everyone gets obsessed with it in the fall. I wonder why?
Pumpkin hummus?>~! Woah I never thought to do that. I’m on it!
Ooh I agree with Caitlin. Pumpkin hummus pretty much sounds amazing right now. Thanks for sharing the yummy idea, Steph!
I love pumpkin so much I made cinnamon-raisin pumpkin french toast this morning! (The PPK recipe using GF cinnamon-raisin millet bread) Holy moly, it was good. I managed to time bread soaking times with my workout/showering AND made it to work on time 🙂
Um woah, off to google that recipe ASAP!
I just had pumpkin souffle for breakfast, but it’s not vegan: a combo of pumpkin, eggs, shredded coconut, and hemp milk.
Oh that sounds delicious! I am a sucker for anything with “souffle” in the name.
I’ve never tried pumpkin in oatmeal. In fact I only ate a pumpkin dish 2x in life – it was both times this year in a soup. I can say the soup was great. Here you can’t find canned pumkin for example, at least as far as I checked the stores.
Cute pumpkins at the field!
They don’t sell canned pumpkin in Austria either … it’s tedious to peel and scrape the seeds and slice and steam and purée pumpkin before it can be used in anything, I wish it was more popular in continental Europe ):
It’s super tasty if you scrape the seeds, leave the skin on and roast it in the oven (cut side down with a little water in the pan). The flesh just scrapes out of the skin, its a bit sweeter and soooo easy! Pop it in a blender or processor and then use as is, drain a bit for a thicker consistency or freeze for year round use 🙂
I’ve put a bit of pumpkin in all my oatmeal since I finally found a can earlier this month. By the way, unless you’re willing to buy a case of 24 or so non-Libbys cans, you can NOT buy canned pumpkin year-round.
You can actually find it year round at Whole Foods. It’s more expensive than Libby’s, but I guarantee it’s there. At least in my WF anyway ;).
With the exception of last year, I have always been able to find Libby’s in my regular grocery store in the baking aisle, year round. I guess I’m just lucky! 🙂