I tend to hoard canned pumpkin when it’s available ever since that freeze a couple years back made it difficult to find year-round. I opened up a can recently for something and had some leftover and blundered upon a recipe in my head that turned out great for myself and the kids. It was one of those moments where I was just sitting at the breakfast table (OK, I’ll admit it was more of a brunch table because my lovely husband made it possible for me to sleep in) thinking of what to do with the leftovers in my fridge. Yes, I daydream about my leftovers. Is that weird? Regardless, I decided I’d mix pumpkin into my oatmeal and here’s what I dreamed up.
Ingredients for 1 serving
- 1/2 cup oats
- 1 cup water (or almond milk or milk for non-vegan)
- 2-3 tablespoons pumpkin puree
- 1/8 teaspoon cinnamon
- pure maple syrup (or honey if you’re not vegan) to taste
Mix all ingredients except syrup and cook according to package directions. I used quick oats this time, and microwaved it about 2 minutes. Stir in syrup to taste, if desired (I used about 1/2 tablespoon).
This oatmeal is incredibly easy and incredibly tasty. The kids and I all went crazy for it and have had it several times since the first bowl last week (that one didn’t even make it to the picture stage…I had to fight off the wolves, aka toddlers, to take this one). We absolutely love this oatmeal. Unsurprisingly, meat-eating hubby, aka pumpkin hater, didn’t even care to try a bite. More for us pumpkin-loving girls, I say.
I kept the spices simple for the kids, I think a pumpkin pie spice-type assortment (cinnamon, nutmeg, cloves and ginger) would be excellent in this oatmeal, too.