Not just for Thanksgiving, canned pumpkin bumps plain oatmeal from “meh” to marvelous: try Pumpkin Oatmeal and see!
We’ve all heard it: eat oatmeal, America! It’s filling, it’s nutritious, it’s amazing, blah, blah, and blah! So, you dutifully make a bowl of oats, and after the first bite of plain oatmeal, you think “Really?! Why do I feel like a horse, eating this tasteless mush?” While oatmeal is an amazing superfood choice for breakfast, it just needs a little help, that’s all. But piling on loads of brown sugar or buying the flavored packets of instant oatmeal with all of their artificial flavors is not the best way to do that. This Pumpkin Oatmeal is a better alternative.
Enter that can of pumpkin that has been sitting on your pantry shelves since November. Canned pumpkin plus a little razzle dazzle from spices makes for an amazing addition to oatmeal. Pumpkin itself is a superfood, with all of the beta carotene, antioxidants, and vitamins C and E. Plus, it’s convenient, as it’s pureed and shelf-stable in the canned variety. Just be sure you’re using canned pumpkin, NOT canned pumpkin pie filling!
Pumpkin Oatmeal is a definite upgrade to plain oatmeal; the pumpkin mixes perfectly with the oatmeal texture and the pumpkin pie spice plus extra cinnamon creates that warm, cozy pumpkin pie flavor profile that is so delicious. You can start your day with a nourishing, tasty breakfast that will power you through your morning. And like anything pumpkin spice, you can jazz things up with a touch of toasted pecans or almonds and/or maple syrup. Perfect for a chilly morning!
Oats Overload: so many varieties!
This Pumpkin Oatmeal recipe calls for quick-cooking rolled oats, which are usually available in the cardboard canisters or in your bulk aisle. Pretty standard stuff. However, when standing in your grocery looking for them, you may notice they’re one of many types of oats available. Are they all the same? Not really. They all contain great nutritional benefits, but other popular types of oats include old-fashioned rolled oats, Irish (or steel-cut) oats, and even whole oat groats. These types of oats are not as easily microwaved for a quick breakfast, so read the instructions carefully before choosing anything other than the quick-cooking rolled oats.
How to Make Ahead and Store?
Pumpkin Oatmeal is a great make-ahead breakfast. If you make the night before, just add a little extra milk or water before reheating gently in the microwave. If you need to store leftovers, they can keep for up to 3-5 days in the refrigerator and just follow the same make-ahead instructions to reheat. Freezing is not recommended.
Serving Suggestions
Pumpkin Oatmeal is a great breakfast choice, for adults and kiddos alike. It can also be a light meal or hearty bedtime snack. While the flavor profile is definitely pumpkin spice, you can experiment with additions to suit your taste. Toasted almonds or pecans provide a nice crunch, as do a sprinkling of chia or flax seeds. For kids, a few banana slices and mini chocolate chips work well. Okay, adults might actually like that combo as well! Maple syrup, honey, or brown sugar can be added in moderation to sweeten the dish, but go easy so the pumpkin spice can be the star of the show!
Pumpkin Oatmeal
Ingredients
- 1 cup quick-cooking rolled oats
- 3/4 cup milk or as needed
- 1/2 cup canned pumpkin puree
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon sugar
Instructions
- Combine oats and milk in a microwave-safe bowl.
- Microwave on high for 1 to 2 minutes, stirring once midway.
- Adjust consistency with additional milk or oats if needed, then microwave for another 30 seconds.
- Stir in the pumpkin puree, pumpkin pie spice, and cinnamon sugar until well combined.
- Heat the mixture through, then serve warm.
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