It’s so appalling to consider how I used to hate pumpkin. Why were my taste buds so worthless for twenty years?! Recently, I’ve been a fiend for anything and everything pumpkin.
I’m also a fiend of anything nut or nut butter related. I recently saw a pin for a recipe for pumpkin oatmeal topped with almond butter, and I quickly logged the idea on The List. (Unfortunately, I cannot find this recipe for the life of me. If you know what I’m talking about, please comment below so I can give inspiration credit to the original poster!)
As I was waiting for the oats to cook, I realized I’ve been skimpy on toppings lately. When I first moved here, I didn’t have many topping options. However, now that I’ve been here for a while, I have a nice collection worked up. Thus, after transferring this porridge into the bowl, I tossed some nuts and raisins on top. Ah, what a difference it makes!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 tsp maple syrup (or more)
- 1/2 tsp pumpkin pie spice
- pinch of salt
- 1 tbsp nut butter (or more)
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now.)
- Let cook for a couple minutes, and then add pumpkin puree, vanilla extract, maple syrup, pumpkin pie spices, and salt. Stir.
- If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Top with a glob of nut butter. Serve with another splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).