Pumpkin Oatmeal (V, GF)
Who’s tired of pumpkin flavored things yet? I’m not sure if I am, as I don’t think I can truly hit pumpkin overload until a post-turkey-day-cold-pumpkin-pie-for-breakfast moment has occurred. And trust me, it’s coming like a freight train (t minus seven days until Emily and I make the first -and last- road trip from New England to good ol’ Jersey!!!) But before I can hang out all snuggled in a blanket on the couch with my one true love (read: stuffing+mashed potatoes+corn casserole all smashed up in a bowl, sry for any confusion) I’m going to have seven more breakfasts. Which means seven more bowls of oatmeal, because I recently realized I’m on a serious oatmeal kick. Just ask the giant mason jar of bulk oats in my pantry. Or the other container of steel cut oats on top of the fridge. Or my roommates at 8 am when they see me frantically running downstairs because I’ve forgotten about the boiling pot on the stove, even though I do this every single morning. It happens. Anywho, I was perusing the blogosphere and because it’s fall everyone and their mother has been adding pumpkin to everything, be it pumpkin hummus, pumpkin milkshakes, pumpkin cinnamon rolls, even pumpkin martinis (?!? someone try this and tell me what happens) so I knew it was my turn to join the insanity. I’m actually very pleasantly surprised with the results! NOTE: if you’re like me and don’t like the innate pumpkiny flavor of pumpkin, I strongly recommend you taste the mixture as you go, paying special attention to the kind of sweetener you’re using. I use unsweetened milk so I have all the power over the sweetener, but that’s just how I roll. Gotta be able to control some aspects of life, even if it is just via breakfast food, amirite? I think maple syrup or brown sugar compliment pumpkin in the most autumny way possible, so I vote you go that route. But feel free to play around with honey/agave/coconut sugar/regular sugar!
Oatmeal (serves 1)
1/2 c rolled oats
1 c unsweetened vanilla almond milk (or any other milk you like. You can also do 1/2 c milk and 1/2 c water. Or 1 c water- I don’t judge!)
pinch of salt
2 tbsp canned pumpkin
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
~1 tbsp maple syrup (or desired sweetener)
Place the liquid and salt in a saucepan over medium high heat and bring to a boil. While that’s happening, mix together pumpkin, spices, and sweetener. Taste and adjust as desired. Add oats to boiling liquid and reduce heat to medium. Add pumpkin mixture and cook down, stirring regularly for about 4-5 minutes. To serve, top with pepitas and a sprinkle of more sweetener!