Pumpkin Spice Oatmeal*
Active Time: 15 minutes / Cook Time: 10-12 minutes / Total Time: 20 minutes
Makes 2 servings
*Nutrition Corner: We know, we know; isn’t this the butt of all autumn jokes?! It may be, but real pumpkin and spices are downright delicious! Mashed pumpkin has only about 50 calories and 3 grams of fiber per cup, and it comes with potassium and vitamin C, to boot. Spices like cinnamon, which is high in antioxidants and contains anti-inflammatory properties, and nutmeg, which has antibacterial properties and may aid digestion, help boost both health and flavor. Autumn joke or no, we love our pumpkin spice!
- 2 teaspoons ghee
- 1 cup gluten-free old-fashioned rolled oats (not quick or steel-cut), soaked overnight if possible, drained and rinsed
- ¼ cup almond milk
- 1 ¼ -1 ½ cups water, depending on desired consistency
- ½- ¾ cup pumpkin puree, depending on desired consistency
- ½ teaspoon pumpkin pie spice, plus more for serving (or substitute ¼ teaspoon cinnamon, 1/8 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch each of cloves and allspice)
- 2 teaspoons maple syrup, plus more for serving
- pinch fine sea salt
- 2 tablespoons chopped pecans (optional)
- Heat ghee in a medium saucepan over medium heat. Add oats and cook, stirring occasionally, until oats are lightly browned and nutty-smelling, 4-5 minutes.
- Add milk, 1 ¼ cups water, ½ cup pumpkin, spice, maple syrup, and salt and stir well. Bring to a boil over medium-high heat. Stir well, reduce heat to low, and cover.
- Cook oatmeal 4 minutes, stirring occasionally.
- Remove cover and cook until oats have absorbed most of the liquid, 1-2 minutes more. Add remaining water and/or pumpkin, if desired.
- Stir in nuts, if using.
- Divide oatmeal between two bowls. Sprinkle each with a pinch of spice and drizzle with a little maple syrup, and serve.