This easy pumpkin pie oatmeal is a quick breakfast with some fall flare. After all, it is September, which means all things pumpkin!
I personally haven’t always been the biggest fan of pumpkin. To me, pumpkin pie used to be synonymous with vegetable-tasting dessert. However, I am now completely on board of the pumpkin express! If you’re not a big pumpkin lover, don’t worry; you can still make this recipe by swapping the pumpkin purée with mashed sweet potato and then adding pumpkin spice for a little tiny hint of pumpkin.
I’m really a sucker for seasonal food and desserts. I recently tried a pumpkin chai latte and you bet it tasted like fall in my mouth. I feel as though apple doesn’t get enough credit in the fall. If I had to pick between apple and pumpkin, I’d definitely choose apple and I can’t wait to go apple picking this autumn. If you know me, you know that I love food and nature, so merge those two together and I’m one happy camper. Whether it’s strawberry (or any other fruit) picking in the summer or apple picking in the fall, I’m there! I actually also went broccoli picking once with my family. Let’s just say that was an interesting experience since 8-year old Sarah wasn’t a big fan of broccoli at the time..
Back to this pumpkin oatmeal. It’s warm, creamy, and is ready in 10 minutes (or less if you choose the overnight oatmeal option).
You will need:
milk of choice
pumpkin purée + pumpkin spice
sweetener of choice
Pumpkin Oatmeal (serves 1)
- 1/2 cup rolled oats
- 1 cup milk of choice
- 2 tbsp pumpkin purée
- 2 tbsp chia seeds
- 1/2 tsp pumpkin pie spice
- 2 tbsp maple syrup or honey
- toppings: chocolate chips and pumpkin seeds
- In a saucepan over medium high heat, pour in the oats, milk, pumpkin pie spice, pumpkin puree chia seeds and sweetener. Stir and bring to a boil.
- Simmer, stirring occasionally for 7-10 minutes. Enjoy!
- Overnight oats option: Place all ingredients in a jar. Seal and refrigerate overnight. Enjoy the next morning cold or warmed up with your favorite toppings.