Pumpkin Maple Oatmeal

As the air turns crisp and the leaves change color, pumpkin season takes over! It’s that time of year when everyone seems to crave the comforting taste of pumpkin in everything from coffee to desserts. On cold mornings, I find myself longing for a creamy, steamy bowl of warmth—and this pumpkin oatmeal is the perfect solution. With the addition of pumpkin puree, it becomes a cozy, nutrient-packed meal. Canned pumpkin, made from nothing but cooked, pureed pumpkin flesh, is rich in flavor and loaded with vitamins and minerals. You can personalize your oatmeal with endless topping options. I like mine with toasted pecans, plump blueberries and a splash of almond milk, but you could try other nuts, fresh or dried fruit, and your favorite milk. It’s a versatile dish, ideal for brunch during the holidays when pumpkin is the star of the season!

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Servings: 2 servings

Ingredients

• 2 cups water
• 1 cup old-fashioned rolled oats
• Pinch of Kosher salt
• 1/4 cup pumpkin puree
• 2 tablespoons maple syrup or to taste
• 1 teaspoon ground cinnamon or to taste
• 1/4 teaspoon ground nutmeg
• 1/2 cup blueberries or berries of choice
• 1/2 cup chopped pecans or nuts of choice
• milk of your choice optional

Instructions

• In a large pot over high heat, bring 2 cups water to a boil then add the oats and stir. Season with a pinch of salt. Reduce the heat to medium-low and cook, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in the pumpkin puree, maple syrup, cinnamon and nutmeg and simmer until heated through, another 1-2 minutes. Remove from the heat and add your choice of toppings. Serve with your choice of milk.

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