Pumpkin Pie Oatmeal, Oh My!
You know it was only a matter of time before I got my hands all over some pumpkin. And honestly, it’s been quite a while since I got a little oat-y up in here. Yea, we are just going to pretend like oat-y is a thing, because I am making it one.
So, do you remember how I was just saying fall is basically here? Siiiikeeee …. Phoenix, Arizona decided she (I’m assuming Phoenix is a woman, because she carries a burning wrath like no other) was going to jump back on 108 degrees wagon. IN THE MIDDLE OF SEPTEMBER. So help. Please.
Anyway, I’m still committed to it being fall. Even if it makes me sweat just thinking about it.Outside of this pumpkin pie oatmeal, I think I have no less than 26 pumpkin recipes to try out. And you know what, I could not be more thrilled.
Okay, okay I’m done complaining. On to the good stuff!
So yes, even in 108 degrees I’m sharing some pumpkin pie oatmeal, because it is a delicious bowl of goodness. This pumpkin pie oatmeal is quite literally the epitome of fall flavors. Every bite will be warm, hearty, and filled with spices. Be prepared to be hooked.
The other great thing about this pumpkin pie oatmeal, you ask? This baby was done in less than ten minutes. So which makes it great for weekday mornings when breakfast is short and busy. Not to mention, this pumpkin pie oatmeal may have transformed my apartment into a pumpkin spice wonderland that I’m sure you can smell for miles. You see what we did there? Yes my friends, dual purpose.
Well I might as well let you get to it!! Add this pumpkin pie oatmeal to your week and I promise mornings will get that much better!
Pumpkin Pie Oatmeal
- 1 cup, Rolled Oats
- 1/2 cup, Pumpkin Puree
- 1 3/4 cup, Almond Milk plus extra on top
- 1/4 cup, Maple Syrup, divided in half
- 1 tbsp, Vanilla Extract
- 1/2 tsp, Salt
- 1 tbsp, Pumpkin Pie Seasoning (or you can use 2 tsp Cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground cloves)
- 1/4 cup, Walnuts (pecans taste good as well) and Coconut Flakes, toasted
- 1 tbsp, Coconut Oil
To Toast Walnuts and Coconut flakes:
Heat 1 tbsp coconut oil in pan on low-medium heat
Add walnuts and coconut flakes
Stir until fragrant and coconut turns golden
Remove from heat and set aside
In small-medium pot add oats, almond milk, 2 tbsp of maple syrup, pumpkin pie seasoning, vanilla, and salt
Heat up over medium heat until it thickens. Stir in pumpkin and continue to cook
Once it has thickened and pumpkin is heated it is done
Distribute into 2 bowls
Top each with toasted coconuts and walnuts, maple syrup, and Almond Milk