There is literally a pumpkin spice for everything under the sun. I toured a cider house (because cider is also amazing and autumnal) and they made it very clear they were not making a pumpkin cider or pumpkin spice cider or blueberry cider for that matter. Works for me! I like my pumpkin in baked goods and coffee. And apparently breakfast items.
(Adapted from edible perspective)
- 2/3 cup pumpkin puree (canned or fresh)
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Dash of cloves
- Pinch of salt
- 1 cup quick oats
- 1 cup water
- 3/4 cup almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons maple syrup
- In a medium heated pan, cook the pumpkin puree until it has reduced to about 1/3 cup and is golden brown (5-7 minutes).
- Add the cinnamon, ginger, nutmeg, cloves and salt to the cooked pumpkin and stir well.
- Add the oats, water and milk to the pot and stir to combine.
- Allow the mixture to come to a boil before setting to a simmer. Cook for another 3-4 minutes or until the oatmeal has thickened.
- Stir in the vanilla and maple syrup.
- Portion into bowls and serve fresh.
You can also reheat this but it becomes a little thicker after being refrigerated. Makes 2-3 bowls.