While I’m usually all about a baked oatmeal, Sister made this Pumpkin Oatmeal over the holidays and it hit the spot! Pumpkin makes the oatmeal extra creamy and toasted pecans add the perfect crunch. Since we all have different sweetness preferences, I tend to serve maple syrup on the side (although brown sugar could also be used if that’s what you have on hand) for personal customization. This is a bit of a different recipe from my old one back in 2012. This has fewer ingredients for a more expeditious breakfast, and uses a bit less liquid so the oats have a bit more texture. Since I’ve been blogging for 6 years now, it’s pretty amazing to see how far I’ve come! There are definitely some past recipes that I’d like to update with fresh pictures!
While I’m still having a hard time believing it’s 2018, I’ve been thinking a lot about what kind of cooking I’ll be doing this year. This is an incredibly busy year for me. I’ll be graduating in May, getting married in June, and hopefully starting my dietetic internship in the fall. With all that going on this year my goal will be creating fast, convenient meals for lunch and dinner. So I hope you’ll find some useful inspiration on here in the coming months, and I’d love the hear what your go-to meals are and how you juggle all the things in your life as well as getting food on the table. Despite enjoying cooking and loving food, even I find it a challenge to get meals made day after day. So here’s to a delicious 2018!
What are your favorite breakfasts for a cold winter morning?
Pumpkin Oatmeal
Serves 2-4
Adapted from Damn Delicious
- 1 cup old-fashioned oats
- 1 1/2 cups milk
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup toasted pecans
- maple syrup, to taste
In a saucepan, combine oats and milk and bring to a boil. Reduce to a simmer, stirring occasionally until milk has mostly been absorbed, about 5 minutes. Stir in the pumpkin puree. Turn off the heat and stir in the vanilla extract, cinnamon, and nutmeg.
To serve, top with toasted pecans and a drizzle of maple syrup.
