I've been doing a lot of experimenting with cooking and baking with pumpkin lately, and found myself with a lot of leftover pumpkin in the fridge. I've made a slow-cooker pumpkin oatmeal before, which you can find the recipe for here. It's really good, but makes a lot of oatmeal. I wanted to make up something quick and easy, just a bowlful at a time. This is what I came up with. It's so creamy and comforting, and the spices add extra warmth.
This oatmeal is really good with 1/4 cup pumpkin, but I found myself with an upset tummy using that much, so I scaled it down to 2 tablespoons. It's just enough to give it flavor, but is still friendly to my belly. This is why I have a range for the amount of pumpkin. I've also shared my favorite pumpkin spice blend below. I usually make up a batch of this at the start of fall. It works in pumpkin pie, muffins, bars, you name it!
Quick Pumpkin Oatmeal
1/3 cup quick oats
3/4 cup milk (cow's, almond, soy, etc.)
2 - 4 tablespoons pumpkin puree
1 teaspoon coconut palm sugar (or other sweetener)
1/2 teaspoon pumpkin spice blend (recipe below)
chopped nuts (optional)
- In a microwave safe bowl, combine the oats and milk. Stir in the pumpkin until the pumpkin is blended in.
- Microwave on high for 1 minute. Stir. Microwave 1 to 2 minutes more, stirring after 30-second intervals until desired consistency.
- Stir in sugar and pumpkin spice. Top with chopped nuts if desired.
Pumpkin Spice Blend
4 parts ground cinnamon
1 part ground nutmeg
1 part ground ginger
1/2 part ground cloves
Combine all spices and store in an air-tight container. Note: "parts" can be teaspoons or tablespoons (or even cups, but I don't know who would want to make that much!).