Pumpkin Pie Oatmeal, 3 ways

Pumpkin Pie Oatmeal, 3 ways – recipes in post

It’s the week of Thanksgiving, and despite all the pumpkin packed foods I’m still all revved up! I thought I would share with you one last pumpkin recipe before the holidays, and what has been my breakfast for many of the chilly mornings this month.

Pumpkin Pie Oatmeal!

Granted, stirring pumpkin puree and spices into your morning oats is no new thing… so I decided I’d show you a few different ways to mix things up. These are a great way to use up that little extra pumpkin puree, and can easily be kept vegan and gluten-free – just be sure to use certified gluten-free oats if allergies are a concern.

The first, and my favorite, is the classic stove-top method. Why is it my favorite? Something about cooking everything together gives the spices a chance to mingle, introduce themselves, and become friends. Plus I like dishing it out of the pot and into my bowl, still steaming. Cooking it over the stove is a little more work if I’m just making breakfast for myself, but if you’re cooking for more than one this is definitely the way to go.

Classic Pumpkin Pie Oatmeal
Serves 2 – easily made vegan and gluten-free

1 cup rolled oats
1 cup water – or coconut milk, almond milk, or other
1/2 cup unsweetened pumpkin puree
1 tsp. cinnamon, or to taste
1/2 tsp. nutmeg
1/4 tsp. ginger
pinch of cloves
pinch of salt
1/2 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
toasted pecans, walnuts, or shredded coconut, to taste

Method
In a small saucepan, combine oats, water, pumpkin, spices, and salt. Heat over medium, stirring frequently until the liquid begins to thicken. Reduce heat to low and continue cooking until the oats are tender. Remove from heat and stir in the vanilla extract. Serve with maple syrup, brown sugar, cream or non-dairy cream, and chopped nuts to taste. I like to get fancy and garnish with an extra dash of cinnamon or nutmeg, for style points.

My second favorite way is the microwave. This is how I generally make my hot cereal, because of the convenience I’m lazy. A handful of oats, a splash of water, and a spin in the microwave – hello, hot breakfast!

Microwave Pumpkin Pie Oatmeal
Serves 1 – easily made vegan and gluten-free
Note that cooking instructions will vary depending on your microwave

1/2 cup rolled oats*
1/2 cup water – or coconut milk, almond milk, or other
3-4 TBSP unsweetened pumpkin puree
1/2 tsp. cinnamon, or to taste
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
1/4 tsp. vanilla extract
maple syrup or brown sugar, to taste
dairy or non-dairy milk or cream, to taste
chopped pecans, walnuts, or shredded coconut, to taste

*Use regular rolled oats, not instant

Method
In a microwave-safe bowl, add the oats and water. Swirl to combine, then microwave on high for 1 minute. Keep an eye on things, because as the water boils the oats rise up considerably, and may overflow the bowl. This will depend greatly on your microwave, and the size of the bowl you use. If you plan to microwave more than 1 serving at a time, use a fairly large bowl. If the oatmeal reaches the top of the bowl, stop the microwave for a few seconds before continuing.
After about 1 minute (time will vary depending on your microwave) remove the oats, stir in the pumpkin, spices, and salt, and return it to the microwave for another 30-40 seconds, or until the oats are tender. Stir in the vanilla extract, then top with maple syrup or brown sugar, dairy or non-dairy milk or cream, and nuts as desired.

Last but not least, are the ever-popular overnight oats. These are incredibly simple, and get mixed up the night before, which makes for a nice quick breakfast. The reason this isn’t one of my top methods is because A., I never remember to make my breakfast the night before, and B., now that the weather is turning chilly I’m more inclined towards a hot meal that will warm me up. The advantage to these, however, is that they can be made in bulk and jarred up for a whole week of breakfasts – certainly a nice option to have!

Overnight Pumpkin Pie Oats
Serves 1 – easily made vegan and gluten-free

1/2 cup rolled oats
1/2 cup water – or coconut milk, almond milk, or other
3-4 TBSP pumpkin puree
1/2 tsp. cinnamon
1/8th tsp. nutmeg
1/8th tsp. ginger
small pinch of cloves
small pinch of salt
maple syrup or brown sugar, to taste
chopped pecans, walnuts, or shredded coconut, to taste
whipped coconut cream, to taste (because sometimes I like my breakfast parfait-style)*

*To make whipped coconut cream, refrigerate a can of full-fat coconut milk overnight. In the morning, flip can upside down, open, and poor off the ‘skim’ milk. Scoop out the fat left in the can and whip with a little sugar or spices to taste. I mixed in a little extra pumpkin puree to mine, but this is optional.

Method
In a small jar, or a bowl, combine all ingredients. Top with nuts if desired. I got all fancy and topped mine with coconut whipped cream and a dash of nutmeg, but I’ll leave that one up to you. Put a lid on the jar, or place a small plate over your bowl, and refrigerate overnight. In the morning, viola! Instant breakfast.

How do you like to make your oatmeal? When I’m not spicing things up with pumpkin, I like to stir in peanut butter, brown sugar, and banana slices. What are some of your favorite mix-ins? Tell me in the comments!