Pumpkin Pie Oatmeal

Creamy Pumpkin Pie Oatmeal topped with brown sugar, cinnamon and pecans for an easy breakfast to enjoy as you start your day. 

Pumpkin Pie Oatmeal | www.motherthyme.com

I am one of those cooks that often throw things together to create a meal when I am not developing a recipe for MT.  Once I try it and it comes out amazing, I kick myself that I didn’t write down the ingredients.  That is how the recipe for this Pumpkin Pie Oatmeal began.  

I had a stash of pumpkin puree leftover in the refrigerator from my No-Bake Pumpkin Cheesecake that I wanted to use up.  One morning I started throwing things together to make Pumpkin Pie Oatmeal for breakfast for the kids and I.  I sprinkled it with brown sugar, a dash of cinnamon and placed it in the broiler for a couple minutes to get a nice golden caramelized crust.  From the first bite, I was in love with this recipe.  I quickly wrote down what I used and new I needed to go back and make this again with proper measurements.  I played with it a few times to come up with this incredible recipe for Pumpkin Pie Oatmeal.  It is creamy and delicious, perfect for any pumpkin lover.  You can even make a large batch and put it in containers to have some go to heat and serve breakfasts for those busy mornings. 

I would totally eat this for dessert too with a dollop of ice cream on top.  I haven’t tried that yet, but I think I might. 

With Thanksgiving just around the corner, this would be an easy Thanksgiving morning breakfast to enjoy while watching the parade and getting ready for your Thanksgiving feast. 

Pumpkin Pie Oatmeal | www.motherthyme.com

What you need
Milk
Pumpkin puree
Salt
Vanilla extract
Cinnamon
Ground ginger
Nutmeg
Brown Sugar
Sugar
Old-fashioned rolled oats
Chopped pecans (optional)

Pumpkin Pie Oatmeal | www.motherthyme.com

Pumpkin Pie Oatmeal

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Yield: 4 servings

Pumpkin Pie Oatmeal

Ingredients

  • 1 3/4 cup milk
  • 1/2 cup pumpkin puree
  • 2 tablespoons light brown sugar
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of nutmeg
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cup old-fashioned rolled oats
  • Topping (optional)
  • 3 tablespoons light brown sugar
  • Pinch of cinnamon
  • 1 tablespoon chopped pecans (optional)

Instructions

  1. In a large saucepan mix milk, pumpkin puree, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt and bring to a boil over medium heat.
  2. Stir in rolled oats and stir for about 2-3 minutes.
  3. Reduce heat to a simmer and continue to cook for about 3 minutes.
  4. Remove from heat and cover for 2 minutes.
  5. Serve warm.
  6. Topping
  7. Heat oven to broiler setting.
  8. Place oatmeal in individual oven safe ramekins. Sprinkle with brown sugar and cinnamon.
  9. Place ramekins on a baking sheet and place under the broiler for about 1-3 minutes until topping is caramelized.
  10. Sprinkle with pecans and serve.
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Comments

  1. Oh my gosh! Love this so much. Wish I could’ve had some for breakfast today!
    Rachel @ Baked by Rachel recently posted…Apple Pumpkin Gingerbread MuffinsMy Profile

  2. My son would LOVE this!

  3. What a delicious fall breakfast, I love the pecan toppers!

  4. I could eat this every single day. Wow! Pinned.

  5. I’m definitely going to have to try this! Sounds amazing!
    Chels R. recently posted…Honey-Glazed CarrotsMy Profile

  6. Made this for breakfast for the hubs and I yesterday and we loved it! I’m making it again this morning and can’t wait for it to finish cooking!
    Tara | Smells Like Home recently posted…15 Ways to Use Up Your Leftover Halloween CandyMy Profile

  7. How would you make this a grab and go breakfast? Would you just mix everything together and heat it later, or heat it all, put it in individual portions and then reheat it the morning of?

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