Pumpkin Pie Oatmeal
I don’t know about you, but one of my favorite times of the year is Thanksgiving. It may be because of the company, it may be because of the holiday spirit, it may be because of the changing of the leaves, but one thing is for sure–it is definitely because of the food. If there’s one thing that can bring people together, it is good food around a table.
When people think Thanksgiving, there’s always one star. And I’m not talking about the turkey. I’m talking about the dessert piece that people always want a piece of, or the pumpkin pie. Sadly, after Thanksgiving ends, you don’t quite see this mouthgasm of a pie around much anymore, so the flavors of fall die with it. It seemed pretty sad to me when I always had leftover cans of pumpkin puree but not enough to do with them, so I wanted to incorporate the tastes that I remembered every Thanksgiving into a recipe that could be used year-round. In comes Pumpkin Pie Oatmeal to save the day.
The thing I love about this recipe is the texture that comes with it. You get the creaminess of the pumpkin, the nuttiness of the cashew milk, the bite of the oats, the chew of the cranberries, and the crunchiness of the toppings. It’s not just pumpkin pie either–it’s sweet potato casserole as well, which just so happens to be another one of my Thanksgiving favorites (thanks to the glazed pecans). If you guys like this one, maybe that needs to be my next recipe! Let me know what you think!
Step-by-Step Instructions
Ingredients time!
Don’t worry… You aren’t me, so you don’t have to use the same amount of dishware! If just cooking at home, feel free to toss everything directly into the saucepan!
Add the pumpkin puree (pure pumpkin without additives works best), water, cashew milk (or normal milk), vanilla extract, salt, and pumpkin pie spice (or the alternative recipe provided below). Bring to a boil.
Once the mixture comes to a boil, lower the heat to bring it to a simmer and add the dried cranberries.
Add oats and cook the mixture for about 12-13 minutes, or until the oats are cooked through. While waiting for this, continue to the step below, stirring the oatmeal occasionally.
While your oats are cooking, toast some pumpkin seeds (pepitas) in a dry pan until they are nice and browned on the surface. Set aside.
In the same, emptied pan, toast your pecans until they are lightly browned. Lower the heat and add your brown sugar, water, and unsalted butter. Let this cook on low-medium until you have a glazed consistency over your pecans.
These beauties are perfect for topping on this pumpkin pie oatmeal, but amazing to snack on alone as well! Who can resist? Maybe just one or two during a study or work break…
Once the oats are cooked, they should look like the image pictured above.
Now for the fun part! The toppings bar! Feel free to add anything your heart desires; whether that’s heavy cream, a dash of milk, toasted pumpkin seeds, or glazed pecans. If adding brown sugar, syrup, or honey, make sure to adjust the pecans accordingly, as they add their own sweetness to this hearty bowl. It’ll keep you full until lunch!
Tastes like Thanksgiving in each bite!
- 1 (14 oz.) can Pumpkin Puree
- 2 c. Water
- 2 c. Cashew Milk (or other type of milk/additional water)
- 1/2 tsp. Vanilla Extract
- 1/2 tsp. Salt
- 3/4 tsp. Pumpkin Pie Spice (or 1/2 tsp. cinnamon + 1/8 tsp. nutmeg + 1/8 tsp. ground cloves)
- 1/4 c. Cranberries (dried)
- 2 c. Oats (quick cooking; not instant)
- 1/8 c. Pumpkin Seeds (Pepitas) (toasted)
- 1 c. Pecans
- 1/4 c. Brown Sugar
- 2 tbsp. Water
- 1 tbsp. Butter (unsalted)*
- Honey, Maple Syrup, or Brown Sugar (for serving)**
- Heavy Cream (for serving)**
-
Mix the pumpkin puree, water, cashew milk, vanilla extract, salt, and pumpkin pie spice in a medium saucepan until boiling. Lower the heat to a simmer and add the dried cranberries. Slowly pour the oats into the saucepan mixture and stir until well-combined. Keep at a low simmer for about 12-13 minutes, or until oats are cooked through.
-
While the oats are cooking, toast the pumpkin seeds in a dry pan. Once these are ready, set aside and toast the pecans in the dry pan. Lower the heat and add the brown sugar and water. Continue cooking on low and stirring continually until the brown sugar is sticky and becomes a glazed coating on the pecans.
-
Serve the oatmeal with your choice of toppings (brown sugar, honey, maple syrup, toasted pumpkin seeds, glazed pecans).
* Can omit
** Optional
