Easy Pumpkin Oatmeal Bowl
This cozy and creamy pumpkin oatmeal is the perfect way to use up those extra spoonfuls of pumpkin puree in your fridge.
recipesbynani.comWhen the fall baking season kicks in, I always end up with a little bit of pumpkin puree left in the can. Instead of letting it go to waste, I love swirling it into my morning oats. It adds a lovely color, a boost of vitamins, and that classic autumn flavor we all crave.
My biggest tip is to always freeze any extra puree you have in ice cube trays. That way, you can just pop one or two cubes into your pot whenever you want a quick pumpkin fix without having to open a whole new can.
🧺 Ingredients
- 1/2 cup rolled oats
- 1 cup water or milk of your choice
- 3 tablespoons pumpkin puree
- 1 teaspoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- A pinch of salt
- Optional toppings like chopped pecans or a splash of cream
👩🍳Instructions
- 1
Combine the oats, water or milk, and salt in a small saucepan over medium heat.
- 2
Bring the mixture to a gentle simmer and cook for about five minutes while stirring occasionally.
- 3
Stir in the pumpkin puree and the pumpkin pie spice until everything is well combined and creamy.
- 4
Remove the pan from the heat and stir in the maple syrup.
- 5
Pour the oatmeal into a bowl and add your favorite toppings before serving while warm.
💡 Tips
You can store extra cooked oatmeal in the fridge for up to three days, just add a splash of milk when reheating. For a crunch, toasted walnuts or pumpkin seeds are a wonderful addition to the top.
Made this recipe? Let us know how it went.
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