Pumpkin Spice Oatmeal

I like to wake up and eat hot, nutritious breakfasts. I don't care if its a cold winter day, where the cereal will warm my insides and keep them warm on the walk to school, or if its a hot summer day and my insides will slowly roast for the next couple hours. It just isn't a good start to the day if there isn't a steaming bowl of cereal in front of me.
Almost every single morning for the past 18 years, I have eaten a large bowl of Coco Wheats for breakfast. By now, I don't even really taste the coco wheats--they have just become a part of my morning routine. I bet I could make them blindfolded. I cook them methodically. Put in exactly the same amount of sugar. The same amount of milk. Make sure I get exactly the right amount of lumps. It's has become an art form.
So last night, when my dinner choices consisted of Coco Wheats, Cream of Wheat, and oatmeal, I was okay with this. My cupboards may resemble those of an old woman, but I can't help but love the subtly sweet, easily digestible, creamy wheat and oat cereals. And so I made this pumpkin spice oatmeal again for dinner. And it was wonderful.
This pumpkin spice oatmeal tastes like pumpkin pie. And you get to eat it for breakfast! And its healthy! I love letting the brown sugar melt on top. It makes brown, sugary rivers through the oats and it reminds me a crème brûlée. This oatmeal tricks your mind into thinking you are eating a decadent dessert for breakfast (but your body is happy from all the nutrition). The perfect breakfast for a brisk autumn morning.

Pumpkin Spice Oatmeal

Yields 2 servings

1 1/2 cups soy or almond milk (regular milk can also be substituted)
1 cup pumpkin puree, fresh or canned
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup rolled oats
2 tablespoons brown sugar

In a large saucepan, whisk together the milk, pumpkin puree, and spices and heat the mixture on medium heat. When it starts to boil, add the rolled oats and cook for 7 to 10 minutes, stirring ocassionally, until the oats are soft and the liquid has been absorbed.

Pour into a bowl, top each serving with a tablespoon of brown sugar, and enjoy your nice, hot, nutritious breakfast.

Comments

[nicole Salgar]

this is delicious!!!! thank you for posting it!! Breakfast of champions.Great way to start the day.

[Anonymous]

I made this today! You hit the nail on the head with your description. It really does taste like pumpkin pie. It's easy and quick too, and depending on how much sugar you use healthy. This one is a winner.

[Eileen]

I saw this last night and couldn't wait to make it this morning for breakfast! This was delicious and perfect for a chilly morning!Thanks for the recipe, it is definetly a keeper.

[K o r i]

I love oatmeal and love pumpkin and have been making a version like this too...so hearty and good on a chilly fall morning!

[Randi Lynne]

This morning I made this oatmeal. With cutting down the brown sugar to 1 tsp, it was a tasty, healthy breakfast in under 300 calories! This is going to be made at my house a few times this winter!

[Anonymous]

I made this twice. Using 1% milk, I decreased it to a mere cup, and added water when I wanted it to cook some more. I also added a dash of salt and some allspice. Yum!

[anonymous]

I made this today with steel cut oats instead of rolled oats. I increased the soy milk to 2 1/2 or 3 cups, and the cooking time to approximately 25 minutes. It turned out AWESOME!

[Angela Witko]

Made this and enjoyed it! Quite the interesting flavour it has. Perfect for a change from regular breakfast.