Description
A cozy and creamy Pumpkin Spice Oatmeal recipe perfect for a comforting breakfast. Made with rolled oats, pumpkin puree, warm spices, and naturally sweetened with dates and maple syrup, this oatmeal is both flavorful and nutritious. It’s easy to prepare on the stovetop and yields one satisfying serving.
Ingredients
Scale
Oatmeal Base
- 1 cup (230 g) house blend milk or any creamy milk
- 1/2 cup (55 g) rolled oats
- 2-3 dates (25-40 g), pitted and roughly chopped
- 3 tbsp (45 g) pumpkin puree
- 1 tsp maple syrup
- 1 tsp pumpkin spice
- 1/4 tsp kosher salt, plus more as needed
Toppings
- Cold milk for topping (amount to preference)
- Extra maple syrup for drizzling
- Extra pumpkin spice for sprinkling
Instructions
- Combine Ingredients: Add the almond milk (or your preferred creamy milk), rolled oats, chopped dates, pumpkin puree, maple syrup, pumpkin spice, and kosher salt into a medium-sized pot.
- Cook the Oatmeal: Place the pot over medium-high heat and bring the mixture to a gentle boil. Once bubbling, reduce the heat to low and allow the oatmeal to cook, stirring occasionally, until it thickens and the oats become soft yet retain a slight bite. Cooking the dates into the oatmeal helps infuse natural sweetness and a hint of caramel flavor.
- Let It Rest: Once cooked, cover the pot with a lid and let the oatmeal sit off the heat for 5 to 10 minutes. This resting time enhances creaminess and improves texture.
- Serve: Transfer the oatmeal to a bowl. Drizzle with cold milk and extra maple syrup to taste, then sprinkle with additional pumpkin spice for garnish and flavor boost. Enjoy warm.
Notes
- Adjust the number of dates based on your preferred sweetness level.
- If you want a thinner oatmeal, add more milk during cooking or when serving.
- You can substitute maple syrup with honey or another sweetener of choice.
- Use fresh or canned pumpkin puree but avoid pumpkin pie filling which contains added sugars and spices.
- For a vegan version, use plant-based milk such as almond or oat milk.
