Description
Creamy, warm, and comforting vegetarian pumpkin oats infused with warm spices like cinnamon and nutmeg. This hearty breakfast is packed with fiber, vitamins, and cozy autumn flavors, making it a perfect start to a chilly morning.
Ingredients
– 1 cup Rolled Oats
– 2 cups Milk of Choice
– 1 cup Pumpkin Puree
– 2-3 tablespoons Maple Syrup
– 1 teaspoon Pumpkin Pie Spice
– 1 teaspoon Vanilla Extract
– 1/4 teaspoon Salt
– 1 tablespoon Chia Seeds or Ground Flaxseed
– 2 tablespoons Chopped Pecans or Walnuts
Instructions
- In a small saucepan, combine rolled oats, milk, pumpkin puree, maple syrup (or honey), cinnamon, ginger, nutmeg, and salt.
- Bring to a gentle boil over medium heat, then reduce heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are creamy and have absorbed most of the liquid.
- Remove from heat and stir in chia seeds or flax seeds if using.
- Pour into a bowl and top with chopped pecans or walnuts.
- Add optional toppings such as a splash of milk, pumpkin seeds, or an extra drizzle of maple syrup if desired.
- Serve immediately.
Notes
- For a vegan version, use plant-based milk (such as almond or oat milk) and maple syrup instead of honey.
- Make sure to use plain pumpkin puree, not pumpkin pie filling.
- For extra creaminess, stir in a tablespoon of Greek yogurt or coconut cream after cooking.
- This recipe can be doubled or tripled for meal prep. Store leftovers in the refrigerator for up to 3 days and reheat with a splash of milk.
- Prep Time: 2 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg