Like the rest of the northeast, I’m in a pumpkin thrall when fall finally rolls around. Pumpkin lattes are too sweet for me and I’m not a daily pastry eater, so my favorite way to get my pumpkin fix is this oatmeal.
If you’ve never made oatmeal in a large batch, try it! This morning I was wondering how instant oatmeal even exists when one can invest just 5 minutes of prep to make delicious, healthy oats for the whole week.
This recipe makes 4 large servings or 5-7 small servings (perfect for the work week). Vary the salt, sugar, and spices to your taste. I love spices so I am heavy handed.
Recipe: Pumpkin Oatmeal
- 1 cup regular (not quick) oats
- 2 cups water
- 1/4 tsp salt
- 1/2 cup golden raisins
- 1/2 can pumpkin puree
- 2 tbsp. brown sugar (you could substitute maple syrup)
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tsp ground cinnamon (note – you could substitute all 3 spices with pumpkin pie spice)
- Bring water and salt to a boil.
- Add the oats and raisins and simmer for 5 minutes or until most of the water is absorbed by the oats.
- Stir in the pumpkin puree, sugar, and spices and cook, stirring once or twice, or 5 more minutes or until the consistency is to your liking.
- To reheat, if refrigerating: Place one serving in a bowl and break it up with a spoon. Stir in a few tablespoons of half and half, milk, or water. Microwave for 1.5 minutes, pausing once to stir.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4-7