And there may very well never be the words. This is some love. Picture this. You’re at a bed & breakfast with your love, and they serve you Pumpkin Pie Oatmeal in a white ceramic bowl. It’s creamy and rich, with a pumpkin and slight vanilla flavor, and also has a maple or golden honey sweetness. Maybe even both. Chances are, you’d be in love with this breakfast and then it would inspire you to go on a foliage road trip, perhaps to also find moose. Or bobcats? Yes, bobcats. This oatmeal is like the best of fall all in a bowl. It’s holidays and love and family and happy get-togethers and cool mornings by a warm fire. I’m honestly more of a savory breakfast person, but somehow this is a favorite. Maybe pair it with bacon, eggs, and potatoes to really live life. Bliss.
Pumpkin Pie Oatmeal:
What You Need:
3 cups milk
1 cup pumpkin, diced
¾ cup oats
½ cup maple syrup or honey
2 tsp pumpkin pie spice
1 tsp vanilla extract
Pinch of salt
What You Do:
1 – In a small saucepan over medium heat, combine the milk and pumpkin.
2 – And then, cook for 15 minutes or until the pumpkin is fork tender.
3 – With the help of an immersion blender, process until combined.
4 – Add the oats, maple syrup, pumpkin pie spice, vanilla extract, and salt.
5 – Then, continue cooking for 8 minutes or until thickened.
6 – Remove from heat and serve with granola, yogurt or any topping you like.
I highly advise you dice the pumpkin in smaller pieces so it cooks faster. I love my oats THICK so I cooked them for 8 minutes, stirring constantly. You can cook them for a little bit less time if you want yours more runny.