Creamy pumpkin oatmeal is packed with protein and nutrients with just the right amount of pure maple syrup for sweetness.
Oh did you think I was kidding when I said how much I loved pumpkin? Obsessed might be a but of a understatement. Pumpkin is a low calorie, flavor-packed ingredient that is not only affordable but extremely versatile. Recently I shared ways to use pumpkin in smoothies, mac and cheese, granola bars and gluten free pancakes and today I’m sharing another favorite: pumpkin oatmeal!
My love for pumpkin oatmeal is the result of having leftover pumpkin in my fridge. I don’t know about you but most pumpkin recipes only call for 1/2 – 1 cup of pumpkin. Inevitably, I always have a little leftover that I stash in the fridge for a later time. Adding pumpkin to oatmeal not only adds a beautiful color but it adds vitamins, nutrients and a thick and creamy texture that can’t be beat.
Of course, it doesn’t hurt that it also tastes like pumpkin pie.
Your spoon is waiting.
- 2 cups oats (old fashioned or quick cooking)
- 4 cups water
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pure pumpkin
- ¼ cup pure maple syrup
- ¼ cup chopped walnuts
- 2 tablespoons chia seeds
- Bring water and spices (cinnamon through salt) to a boil whisking occasionally.
- Stir in oats then return to a boil. Reduce heat to low and cook until liquid is absorbed, about 6-8 minutes.
- Stir in pumpkin, syrup, walnuts and chia seeds. Cook additional 2-3 minutes or until pumpkin is warmed through.
- Serve in 4 bowls.