The perfect bowl of oatmeal to warm you up on a chilly fall morning. Pumpkin spice topped with dried cranberries, pepitas, and drizzled with maple syrup. Feels as it good as it tastes and is nut and dairy free! Oatmeal is not always a go-to for me but I crave this for breakfast when the weather gets cooler. Fallify your morning oats with this delish autumn oatmeal and let me know whether you feel the pumpkin love. Leave a comment on our Forums with your fave oatmeal go-to!
If past bad experience with mushy oatmeal has got you down, I’ve been there. Check out my 5 tips for the perfect non-mushy oatmeal in my article, Goodbye Glop, Hello Oatmeal!
Serves: 2 people
Time: 20 minutes
- 1 cup old fashioned oats
- 1 3/4 cup water
- 1/4-1/2 cup almond milk or other milk of choice
- 2 Tbs pumpkin purée (canned is fine)
- 1-2 Tbs maple syrup
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg and ginger)
- 1 tsp salt
- 1/3 cup dried cranberries
- 1/4 cup pepita seeds
Bring water to a boil, then add salt and oats. Let simmer for about 5 minutes until oats have expanded and most of water has absorbed. Stir in pumpkin, enough milk to thin to desired amount, maple syrup, and pumpkin pie spice. Spoon into bowls and top with dried cranberries, pepita seeds, and extra maple syrup if desired.
Enjoy this recipe or have questions? Feel free to leave a comment!
Click here to register on our Home Page for our free newsletter featuring the latest recipes, tips, articles, info on my free live monthly cooking demos, and exclusive member access to all recipes on Torte and Eat!