Alright, that’s it. I can’t wait any longer! I know it’s still August and the world really isn’t ready for pumpkin recipes yet—despite what Starbucks may think. But I’ve been so enamored by this pumpkin oatmeal recipe that I simply couldn’t wait any longer to post it. Judge me if you will, but I know some of you are secretly ready for all things pumpkin-spice. Heaven knows we are all in need of a season full of comfort food.
On that note, can I take a moment to advocate for pumpkin? Why do we limit ourselves to enjoy it only during a few months a year? I know pumpkin is a seasonal food in the fall, but so are other foods we eat year-round like berries, zucchini, and tomatoes. So why do we have to wait to enjoy pumpkin? And why are we so hard on ourselves for wanting to enjoy it a few weeks earlier than the fall season really begins?
Let’s change our attitude around pumpkin. Because quite honestly, a can of pumpkin puree really does go a long way. It’s great in oatmeal, pancakes, muffins, even brownies. While zucchini is a tolerable vegetable to be thrown in these kinds of recipes (like brownies), I find pumpkin to be the most enjoyable. And tastiest. Not to mention a 1/4 cup of it has 2 grams of fiber in it, which is quite a bit when you compare it to the 4 cups of leafy greens you would need to eat in order to get the same amount.
I know I’m going to lose on this one, big. But think about it. When you consider how versatile it is—and when you taste this pumpkin oatmeal recipe yourself—you’ll realize how much goodness you’re missing out on by ignoring it during the other 9 months of the year.
Oh, and to clarify, look for pumpkin purée, not pumpkin pie mix. The pumpkin pie mix already has sugar and spices in it. The other stuff is simply a puréed version of the vegetable. Typical labels you may come across will say things like “100% Pure Pumpkin” or “Organic Pumpkin.” Grab those.
Top the pumpkin oatmeal with whatever your heart desires!
At the moment, I love throwing in 1 teaspoon of chia seeds and 1 tablespoon of sliced almonds. Other great topping ideas include raspberries, blackberries, pepitas, walnuts, dried cranberries, raisins, or mini chocolate chips.
While I know a lot of people like to top their oatmeal with brown sugar, I promise you, this pumpkin oatmeal doesn’t need more of it. The teaspoon of maple syrup in it adds the perfect touch of sweetness—promise.
Alright, enjoy this oatmeal recipe. I hope my advocating for pumpkin was effective.
- 1/2 cup rolled-cut oats
- 1/4 cup canned pumpkin
- 1 cup unsweetened almond milk
- 1 tsp maple syrup
- 1/4 tsp pumpkin spice seasoning
- Chia seeds & sliced almonds optional
- Add the rolled cut oats, pumpkin, and almond milk in a small sauce pan. Stir to combine, then place over medium heat.
- Once boiling, turn the heat to low and let the oats cook for 5 minutes, stirring occasionally. The oats will get thick.
- After five minutes, turn off the heat. Stir in the maple syrup and the pumpkin spice seasoning.
- Leave the oats to sit for 3 minutes and thicken.
- Remove to a bowl and serve with desired toppings, like chia seeds, sliced almonds, or even raspberries!
Don’t forget, I have a free cookbook for you right here!