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.
Other Pumpkin Recipes- sweet and savory!
- Instant Pot Pumpkin Chili
- Chai Spiced Pumpkin Bread
- Pumpkin Fettuccini Alfredo
- Healthy Pumpkin Pancakes
- Pumpkin Oat and Nut Muffins
- Dark Chocolate and Cranberry Pumpkin Oatmeal Cookies
- Pumpkin French Toast Casserole
Spiced Pumpkin Pie Oatmeal
Ingredients
- 1 cup pumpkin puree (about 1/2 a can)
- 2 cups milk non-dairy milk or water can also be used
- 1 teaspoon pumpkin pie spice
- pinch kosher salt
- 1 cup old fashioned oats
- 1 tablespoon butter
- chopped pecans, cinnamon, and pure maple syrup for serving
Instructions
- Mix the pumpkin (1 cup), milk (2 cups), pumpkin pie spice (1 teaspoon), and a pinch of kosher salt together in a medium saucepan. Bring to a boil.
- Stir in the oats (1 cup) and simmer until oats are cooked.
- Stir in the butter (1 tablespoon) until melted.
- Serve oatmeal hot with chopped pecans, a sprinkle of cinnamon, and pure maple syrup drizzled on top.
Notes
- For a vegan alternative to butter, use coconut oil.
- The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
Critter Crazy
Absolutely delicious! Really loved it. Only weird thing was how thin it was. I double-checked all my measurements, but I had to separately cook an additional 3/4 cup of old-fashioned oats (we only buy old-fashioned and steel-cut) to stir in to make it what we think of as “oatmeal.” :D Maybe we just like thick oatmeal. :D
Thanks for the great recipe! Will be making again and again!
Elizabeth Lindemann
That is weird! Usually when I make this, it comes out thicker than I like (because of the pumpkin, I imagine) and I have to thin it out! It could be the brand or age of the oats you’re using – or even altitude. So many factors can contribute to results that aren’t expected. Next time, maybe just add a little less water. Hope that helps!
Critter Crazy
I used Libby’s pumpkin and Quaker oats (which I only got about a month ago), and I’m not in an unusual altitude. I don’t know what happened, unless I lost track of the milk and added an extra cup! :D :D :D It was so delicious, we finished it all off, anyway! :)
Elizabeth Lindemann
So strange, those are the same brands I usually use too! Fingers crossed next time it works out better :-)
Emily
Yet another super easy, healthy, and delectable recipe. Everything I’ve made from Bowl of Delicious has turned out perfectly!
Elizabeth Lindemann
You’re so kind to say that! Really glad you liked it :-)
Karen viscusi
This sounds like a great heart warming breakfast, as I love pumpkin. The weather here in N.Y. Is starting to cool, so it’s a great time to try this. I am now inspired to make pumpkin pie oatmeal cookies, thanks for the recipie and the inspiration.
Elizabeth
Enjoy your cooler weather- I’ll be sitting here jealous (and sweating) in Texas! Thank you for leaving such a nice comment :-) Hope you like it- and pumpkin oatmeal cookies are next on my list, too!
Chris
This looks very interesting! I’m from NZ and Kiwis don’t embrace all things pumpkin with quite the same passion as Americans…exacerbated for me by the fact that I hate pumpkin anyway. Yes, I know…everyone loves pumpkin, except me. Sadly, I also struggle to be polite to people who go through life constantly declaring ‘Oh, sorry, I don’t eat/like that’ whenever a plate is put in front of them. Hence, pumpkin is firmly on my list of Foods I Must Learn to Like or Die Trying. Over the years I have triumphed over frozen green peas, roast lamb gravy, olives, oysters & mussels, offal, coriander (cilantro), anchovies, asparagus, hot sauce (how did I ever not like hot sauce!!!) and mango and I’m working away at brussels sprouts with every expectation of success, but pumpkin…nope…after 20 years of trying I’m still not there. Which is why I’m going to make this and why I’m going to eat it! Can you tell me; is canned pumpkin puree the same texture as fresh pumpkin puree, and is pumpkin spice the same as mixed spice? We don’t have either of them here.
Elizabeth
Good job trying to like pumpkin! I went through the same thing with olives and whiskey- odd couple of things, I know, but I hated both until I met my husband, and he loves both, and I tried each a little at a time and now I love both of them!
You can use fresh cooked pumpkin puree (much like you would cook a butternut squash and mash it up). Pumpkin pie spice is a pre-mixed jar of warming pumpkin spices- ginger, allspice, cinnamon, cloves, etc. Here’s how to make your own: http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie-spice
Hope that helps! Good luck with this! Keep going on the brussels sprouts too- it took me a while but I LOVE them now! And maybe just use 1/2 a cup of pumpkin instead of a whole cup to “ease you in” :-)