Creamy Pumpkin Pie Oatmeal topped with brown sugar, cinnamon and pecans for an easy breakfast to enjoy as you start your day.
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.
What you need
Old-fashioned rolled oats
Chopped pecans (optional)