Wednesday, January 4, 2012

Pumpkin Oatmeal

This is a great recipe and really gives your oatmeal such a nice flavor by adding in pumpkin and pumpkin pie spices, yum!  I like to make this recipe in a big batch and add just a bit more liquid than necessary and store it in the fridge for a really quick easy breakfast on school days.  By adding about 1/2 c. extra milk and keeping it runny, it'll set up perfect in the fridge.  You can then just reheat a serving for your own homemade instant oatmeal.  The recipe below is the exact measurements for oatmeal you plan on eating immediately.  I like to take a bowl full of my oatmeal now, then add the 1/2 c. extra milk into the leftovers and store.  You can also reduce this recipe to 1/2 c. of oats and 1 c. of milk for a single serving too, with just about 1/3 c. of pumpkin.  I love the flavor the almond milk gives the oats too.  Of course, you could always use your regular milk or water or soy milk, I just prefer almond milk.   

Pumpkin Oatmeal

1 1/2 c. rolled oats
3 c. almond milk (vanilla or original)
1 15oz. can of 100% pumpkin puree
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. vanilla extract (or almond if you prefer)

Bring almond milk to a gentle simmer.  Whisk in the pumpkin puree until smooth.  Add in the oats and cook 5-8 minutes or until done.  Add the cinnamon, pumpkin pie spice and vanilla into the oats.  Top with nuts and a teaspoon of maple syrup.  Enjoy!

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