Fall has begun! Pumpkin is comin in hot. In this case, literally. I like to embrace the pumpkin season. It is only here for about 2 months. After Thanksgiving I am all about peppermint. But until then… just embrace the pumpkin. The best part about pumpkin is that it is healthy! It has lots of fiber and potassium, which makes it perfect with breakfast foods. This oatmeal is exactly what a fall morning calls for. It is creamy with the perfect amount of spice. This recipe makes enough for 2 but you can cut it in half for one or double it for 4!
Top with brown sugar and toasted pecans!
2/3 cup rolled oats
2 cups milk (regular, almond or soy!)
2/3 cup pumpkin puree
1 tbsp pumpkin pie spice
1 tsp vanilla extract
Pinch of sea salt
optional toppings: brown sugar, toasted pecans
In a medium sized pot, heat the oats and milk of choice over medium heat.
When it comes to a low boil, turn the heat down to medium-low and add pumpkin. Heat and stir for 5-7 minutes.
Add spices and vanilla and stir frequently for another 3-5 minutes.
Pour into a bowl and add toppings.