Pumpkin spice is something that almost everyone looks forward to once the first chill arrives. I thought it would be really interesting to try out a different way to have pumpkin spice for breakfast, instead of the usual coffee. I needed something filling and thought that oatmeal would the perfect solution. And i'm so glad that I tried this out, because for the past week, this is all that I've been eating for breakfast.
It's warm and hearty - but yet so flavorful and creamy. I even got my fiance - who doesn't like pumpkin spice (?!) to try some... and he said it was okay! That actually means alot because he is not open to trying new things. Will you try this recipe? Let me know what you think!
1 & 1/4 cup of milk
1/2 cup of pumpkin puree
1/2 cup of rolled oats
1/2 tablespoon of brown sugar
1/4 teaspoon of cinnamon
1/8 teaspoon of ground nutmeg, ground cloves, ground ginger
dash of salt
1 tablespoon of pecan pieces
Take a medium-sized saucepan and combine your milk, pumpkin puree, spices, and salt, and stir it up well.
Put it on the stove on medium-low heat and heat it up for about five minutes until it's hot but not bubbling.
Then add in your rolled oats and continue heating it up for another five minutes. Remember that rolled oats take a longer time to cook than quick oats. You can substitute quick oats in here but it'll go a lot faster.
Turn up the heat and let it bubble for about two minutes. Depending on how you like your oatmeal, if you like it thicker let it sit for a few more minutes, but if you like it runny just give it a stir and take it off the heat.