Is it just me or does every pumpkin recipe call for 1/2 c of pure pumpkin? Inevitably, when Thanksgiving season nears and my pumpkin cravings hit, I always seem to have leftover pumpkin sitting around in my refrigerator. Today’s recipe is the perfect quick and easy breakfast in a bowl. No pot or stove required – you simply add all ingredients to a bowl and microwave. I have been microwaving various versions of oats, nuts and fruit for years: oats, blueberries and walnuts; oats, raspberries and almonds; oats, peaches and pecans. The list goes on and on but one thing is for sure: once you realize how delicious your bowl of morning oats can be you will never go back to the instant oats (aka packets of sugary dust.)
One of the biggest misconceptions about old fashioned oats is that they take a long time to make compared to their quick-cooking counterparts. If you learn one thing in today’s blog it is this: regular, old fashioned oats cook in 2 minutes when microwaved and 5 minutes on the stove. The result? Oatmeal that still looks like oats.
Also, as I’ve mentioned in a few of my other oatmeal posts, you must add a pinch of salt to bring out all of the other flavors. Just like baking, it is equally essential in a bowl of oatmeal. As a reminder, I always cook with kosher or sea salt which has less sodium, teaspoon for teaspoon, than table salt. So, if you are using table salt, use half of the recommended salt in my recipes. Another key to my oats? They are cooked with milk instead of water. This is the key to creamy, flavorful oats.
If you are craving pumpkin pie but still want to fit into your jeans tonight, start your day off with my Pumpkin Spice Oatmeal.
Your spoon is waiting.
Pumpkin Spiced Oatmeal
- In a small, microwavable bowl, combine all ingredients and stir well.
- Microwave for 2-3 minutes, or until liquid is absorbed, stirring at least once throughout the cooking process.