Because it's still pumpkin-in-everything season for many of you, and definitely for us.
Just in case you're not aware ... it is still pumpkin season. It is literally everywhere. If you cannot get enough of this hearty fall squash, then this is the breakfast for you. It is no harder to make than regular oatmeal and it is great to make ahead.
And if you grow as tired of it as a porridge, then I suggest shaping it into cakes and frying it up with some butter in a cast-iron skillet. Drizzle it with chopped nuts and maple syrup. You will not regret it.
- 2 1/2 cup old-fashioned oats
- 3 cups water
- 1 cup whole milk
- 1 can pumpkin puree
- 2 teaspoons vanilla extract
- 1/4 cup brown sugar
- 1/4 teaspoon sea salt
Add all of the ingredients to a medium-sized pot.
Bring to a boil and then reduce to a simmer, stirring occasionally.
This oatmeal is great served with cold milk and a dash of ground cinnamon.
Related Topics: Breakfast