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Pumpkin Spiced Oatmeal

This pumpkin spiced oatmeal combines rolled oats cooked in a creamy pumpkin broth infused with cinnamon and nutmeg, creating a warm and hearty breakfast. The dish has a smooth, velvety texture with a speckled appearance from the spices and pumpkin puree, making it both visually inviting and comforting to eat.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned preferred
  • 2 cups milk dairy or non-dairy
  • 1/2 cup canned pumpkin preferably pure pumpkin puree
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons maple syrup or honey, optional for added sweetness

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board

Method
 

  1. Combine the milk, pumpkin puree, cinnamon, and nutmeg in a medium saucepan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until warmed through and fragrant.
  2. Add the rolled oats to the simmering pumpkin mixture. Stir well to combine, ensuring the oats are fully submerged.
  3. Reduce the heat to low and cook, stirring frequently, until the oats have absorbed most of the liquid and the mixture thickens to a creamy consistency, about 10 minutes.
  4. Stir in the maple syrup for sweetness and adjust the spices if needed. Continue cooking for another 1-2 minutes to meld flavors.
  5. Remove from heat and let sit for a minute to thicken further. The oatmeal should be velvety and slightly glossy.
  6. Divide the pumpkin oatmeal into bowls and serve hot, garnished with a sprinkle of extra cinnamon or a dollop of yogurt if desired.

Notes

For a creamier texture, blend some cooked oats directly into the pumpkin mixture before serving. Leftovers can be refrigerated and reheated, adding a splash of milk to loosen the consistency.