Yep. My Pumpkin Pie Baked Oatmeal was a hit, so I decided to try it out on the stove as well. 🙂 Everything’s better on the stove, right? Right??
This recipe is perfect because autumn is definitely setting in. I know this because each day when my alarm goes off at 5:35, it’s a little darker outside. 🙁 And each morning, it’s a little chillier on our walk to work. Autumn is admittedly my favorite season, but I’m not a huge fan of those two particular characteristics.
Also, not to brag or anything, but I think these are some of my best pictures to date. LOOK AT THEM.
The recipe is quite similar to the baked version. The baking powder is omitted and the liquid proportions are different. Also, the good news is that there is significantly less honey used on the stove. For some reason, anything that goes in the oven comes out less sweeter than when it went in, so it requires a lot of sweetener to taste good in the end. I’m not sure why this is; you’ll have to ask Alton Brown! Finally, I also added a tiny bit of molasses. This is something I do frequently when imitating a baked good on the stove (like in my Banana Bread Oatmeal). I believe it mimics the depth of roasted flavors that come from baking in an oven.
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup regular rolled oats
- 1/4 cup pumpkin puree
- 1/4 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2 tsp maple syrup
- pinch of salt
How to make it:
- Bring milk (I use 1/2 c original almond milk and 1/2 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add flax or chia seeds, do so now. I recommend flax.)
- Wait a minute or two, and then add pumpkin puree. Stir.
- Once more of the liquid has dissolved, add vanilla extract, pumpkin pie spice, maple syrup, and a pinch of salt. Stir.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings. I recommend pecans or walnuts.