Pumpkin Spice Oatmeal
This pumpkin spice oatmeal is a version of the same type of recipe that I will make for myself from September until it decides to warm up in Buffalo several months later. It's a simple, quick way to combat the cold with not only a hot bowl of oatmeal but also the warm spices that we associate with pumpkin pie. Get creative with your toppings and the spices that this recipes calls for. Some days, I'll choose to add ginger and omit the nutmeg and cloves. The great thing about this breakfast recipe is that it's extremely forgiving and versatile. Make this pumpkin spice oatmeal your own!
Ingredients
- 1 3/4 cups water or milk of choice
- 1 cup rolled oats
- 1/8 tsp salt
- 2 tbsp sweetener of choice (honey, maple syrup, brown sugar)
- 1/4 cup pumpkin puree
- 2 tbsp ground flaxseed
- 1 tbsp butter
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 dash nugmeg and cloves
Optional Toppings
- Greek yogurt
- nut butter
- sliced bananas or diced apples
Instructions
- Bring water or milk to a boil in a small saucepan. Reduce heat to medium and stir in oats. Cook, stirring occasionally, for about 5 minutes.
- Add salt, sweetener, pumpkin, flaxseed, and butter. Cook for another 1-2 minutes until heated through. Remove from heat and add vanilla, cinnamon, nutmeg, and cloves.
- Serve warm with Greek yogurt and a spoonful of nut butter, or simply enjoy by itself! Leftovers will keep in the fridge for 4-6 days.