It’s the last few days of summer! So what am I doing? Turning the clock ahead to Wednesday, of course, when FALL starts. The best season of all. The crisp fall air, the smell of leaves on the ground, and most of all, eating all of the pumpkin things! I cannot wait one moment longer.
I’m kicking off the season with this warming, hearty, and healthy Spiced Pumpkin Pie Oatmeal, which has no refined sugar, is a great way to eat both whole grains and vegetables for breakfast (pumpkin IS a vegetable, after all!), and has a secret ingredient added at the very end to make it extra decadent and tasty.
I’m just going to ignore the fact that I moved from New England to Texas this summer and am experiencing the fall in a completely different way. The thermometer may still say 100 degrees, and the air may not be exactly “crisp,” but in my book, mid-September means fall. That’s my story and I’m sticking to it.
And may I be so bold as to say that Oscar makes an excellent addition to the fall decor, being such a pretty shade of orange:
Aw. Cozy kitty in a sunbeam :-)
So. This oatmeal.
A mixture of canned pumpkin, pumpkin pie spice, and oats, boiled in water (or milk, if that’s your thing) and topped with crunchy earthy pecans, sprinkled with spicy cinnamon, and drizzled with maple syrup. Oh, and that secret ingredient I mentioned before?
Here it is…
Are you ready…?
Butter. Glorious, smooth, silky, preferably salted- butter.
Stir in the butter toward the end of cooking this, before drizzling with maple syrup/pecans, and in any other oatmeal you may cook. (Try it in apple cinnamon oatmeal as well! And for a vegan alternative, try coconut oil.)
Oh goodness. It is so, so good. And as long as you are using pastured, organic butter from grass-fed cows (like my favorite, Kerrygold), it is really not very bad for you. In addition to tasting approximately one MILLION times better than it’s conventional counterpart, pastured butter is high in omega-3s and vitamin K2, a vitamin that actually helps your arteries!
This is the best news I bet you’ve heard in a while. But before you run to the fridge to slather on a couple of tablespoons to whatever you happen to be eating right now thinking: BUTTER! I MUST SAVE MY ARTERIES!!!!- remember, everything in moderation, folks.
Hope you enjoy this first (of many) fall-themed posts on Bowl of Delicious! Recipe below :-)Print
Spiced Pumpkin Pie Oatmeal
Enjoy healthy whole grains and veggies for breakfast with this DELICIOUS spiced pumpkin oatmeal, made with no refined sugar and with a secret ingredient added at the end!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2-4
- 1/2 can pure pumpkin puree (about 1 cup)
- 2 cups water or milk (non-dairy milk can also be used)
- 1 teaspoon pumpkin pie spice
- pinch of salt
- 1 cup old fashioned oats
- 1 tablespoon butter*
- chopped pecans, cinnamon, and pure maple syrup, for serving
- Mix the pumpkin, water, pumpkin pie spice, and salt together in a medium saucepan. Bring to a boil.
- Stir in the oats and simmer until oats are cooked.
- Stir in the butter until melted.
- Serve oatmeal hot with chopped pecans, a sprinkle of cinnamon, and pure maple syrup drizzled on top.
For a vegan alternative to butter, use coconut oil.