Pumpkin Oatmeal
Rolled oats cooked with pumpkin puree and a mix of warm spices — cinnamon, ginger, nutmeg. Ten minutes on the stove, one pot, no drama. The pumpkin makes the oatmeal thicker than usual and gives it a color that looks like autumn in a bowl. Works year-round, not just in October.
Ingredients
- 160 grolled oats
- 250 mlmilk
- 250 mlwater
- 120 gpumpkin puree
- 2 tbspmaple syrup
- 1 tspcinnamon
- ½ tspground ginger
- ¼ tspnutmeg
- ½ tspvanilla extract
- 1 pinchsalt
Method
- Combine the oats, milk, and water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, stir in the pumpkin puree, maple syrup, cinnamon, ginger, nutmeg, and salt. The mixture will thicken noticeably as the pumpkin combines with the oats.
- Cook for 4 to 5 minutes on medium-low heat, stirring every minute or so. The oats are ready when they are soft but still have a little bite. Pull the pan off the heat a little earlier than you think.
- Remove from heat and stir in the vanilla extract. Taste and adjust maple syrup or spices.
- Spoon into bowls. Top with a splash of milk, chopped pecans or walnuts, pumpkin seeds, or an extra drizzle of maple syrup.
FAQ
Yes, fresh pumpkin works but needs preparation. Roast at 200°C for about 40 minutes, scoop out flesh and blend smooth. Fresh puree is wetter than canned, so reduce water by about 50ml.
Two causes: heat too high or constant stirring. Both break down oat starch. Keep heat at medium-low and stir occasionally. Also, oats thicken after removing from heat — pull off slightly early.
Pumpkin is very low calorie (25 kcal per 100g), high in fiber. One bowl is about 290 kcal and keeps you full for 3-4 hours. Solid breakfast choice.
Yes, mix raw oats, milk, pumpkin puree, spices, maple syrup and vanilla in a jar. No cooking. Refrigerate overnight. Pumpkin flavor is actually stronger cold than warm.
Cinnamon alone works fine. Full blend (cinnamon, ginger, nutmeg, allspice) gives more depth. If only cinnamon: use 1.5 tsp instead of 1, add pinch of black pepper for warmth.
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Comments (1)
Timing is everything with pumpkin oatmeal. I have the plate warming in the oven while I cook, so everything goes from pan to table at peak temperature. This is not a dish that waits well.