Please enable javascript in your browser to view this site!

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!

Pumpkin Spice Oatmeal.JPG

Ingredients:

  • 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)

Directions:

  1. 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.
  2. 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.
  3. Cook oatmeal 4 minutes, stirring occasionally.
  4. Remove cover and cook until oats have absorbed most of the liquid, 1-2 minutes more. Add remaining water and/or pumpkin, if desired.
  5. Stir in nuts, if using.
  6. Divide oatmeal between two bowls. Sprinkle each with a pinch of spice and drizzle with a little maple syrup, and serve.