Autumn in the San Francisco bay area is weird. We typically spend much of the summer pretending it’s warm while we shiver in sweat shirts, and then just as the kids go back to school and the leaves start to change we’re hit with a spell of warm weather. In the last three weeks the temperature has hovered around 75 degrees with a few big chunks of days in the 80’s. Meanwhile, the stores are packed with fall jackets and porches are decorated for Halloween. Having grown up in the midwest where the seasons are very distinct, I suffer from cognitive dissonance this time of year!
One of the outward signs of autumn is that the stores are stocked with big displays of pumpkin. I love pumpkin treats so I’ve been buying a couple of cans of pumpkin puree every week. I’ve been enjoying pumpkin cake and pumpkin pie smoothies but both of those recipes only use part of a can of pumpkin, so I’ve been looking for ways to use up the leftovers. The other day I hit on the idea of making pumpkin pie-flavored oatmeal and I was thrilled with how it turned out on my very first try. It’s healthy, fast and so very yummy and I have to share it with the world!
Pumpkin Pie Oatmeal
Ingredients:
- 1/3 cup old fashioned oats
- 1/3 cup canned pumpkin
- 1/3 cup water
- 1 tablespoon brown sugar
- a generous shake of pumpkin pie spice
- milk to taste (optional)
Directions:
Combine oats, pumpkin and water in a microwave safe bowl. Microwave on 50% power for 5 minutes or cook according to package directions on the oats. Stir in brown sugar and a generous shake of pumpkin pie spice. Add milk to taste. I use about 1/4 cup of milk and stir it in really well to add creaminess and cool down the oatmeal.
What pumpkin treats are you enjoying this fall?
