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.
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.