I’ve been making Pumpkin Oatmeal for years, every fall, when the leaves are falling and the mornings are more chilly. I have altered my recipe slightly and I even have a few variations. Somedays I bake the oatmeal, somedays I use steel cut oats and others I use old fashioned oats, always with pure pumpkin puree, always with cinnamon.
The way I make pumpkin oatmeal most often is to heat old fashioned oats over the stove top adding a little pumpkin puree and maple syrup to sweeten. I top it off with some warmed milk, pecans, and a few shakes of cinnamon. It all takes just over 10 minutes to make, then I sit and enjoy a few minutes of quietness while I eat.
A sugar free recipe for pumpkin oatmeal using maple syrup to sweeten.
- 1/2 cup old fashioned oats
- 1 cup water
- 1 pure pumpkin puree
- 2 teaspoons maple syrup
- 1/4 cup warmed milk
- dash cinnamon
- 2 tablespoons crumbled pecans
Heat oats and water on the stove top over medium low heat and simmer for 10 minutes. Add in pumpkin and maple syrup.
Serve with warmed milk a few shakes of cinnamon and some crumbled pecans.
This is for one serving but you can simply multiply the ingredients to make this for more people.
If you’re interested in a baked version of pumpkin oats or would like to use steel cut oats – here’s another version for you that I created last year:
Baked Pumpkin Steel Cut Oats