Pumpkin Spice Oatmeal
Drescription
Loaded with fiber from the oats and pumpkin, this warm, spiced oatmeal offers up a hearty, comforting breakfast. Even though we like it made with whole milk for a rich and creamy taste, it is equally delicious made with 1 or 2 percent milk. Make a large batch and thin it out with a little milk or water before reheating for a speedy morning meal.
Ingredients
- one 15-ounce can pure pumpkin puree
- 2 cups milk, plus more for serving
- 1/2 cup dried cranberries or raisins
- 1/4 cup light brown sugar (packed), plus more for sprinkling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- kosher salt
- 2 cups old-fashioned rolled oats
- pepitas (toasted pumpkin seeds), for serving
Directions
- Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
- Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.
