Pumpkin Spiced Oatmeal Recipes

PUMPKIN SPICE OATMEAL

Steps:

• In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

PUMPKIN SPICE OATMEAL

Steps:

• Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
• Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

SPICED PUMPKIN OATMEAL

Steps:

• In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.
• Serve with applesauce, apple and syrup if desired.

PUMPKIN SPICE OATMEAL

Steps:

• Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
• Remove from heat; let oatmeal set 2 minutes before serving.

PUMPKIN SPICE

Steps:

• In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight container.

PUMPKIN PIE OATMEAL

Steps:

• Combine oats and milk in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute. Serve immediately, garnished with pecans and maple syrup, if desired.

PUMPKIN SPICE BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees.
• In a large bowl combine rolled oats, cinnamon, baking powder, and salt. Mix together until all of the ingredients are evenly distributed among the oats.
• In another large bowl whisk together eggs, brown sugar, and vanilla extract.
• Add pumpkin, coconut oil, and coconut milk. Whisk together until blended.
• Stir in dried cranberries and let sit for about 1-2 minutes.
• Pour wet mixture and pecans into dry mixture. Stir until all the oats are coated with the pumpkin mixture.
• Divide baked oatmeal mixture among a 12-cup muffin pan.
• Bake 25 -27 minutes. Let sit for about 3-5 minutes.
• Serve warm with pure maple syrup.

PRESSURE-COOKER PUMPKIN SPICE OATMEAL

Steps:

• Stir together first seven ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir in pumpkin; let stand 5-10 minutes to thicken. Serve with toppings as desired.

PUMPKIN SPICE LATTE BAKED OATMEAL

Steps:

• Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.
• Pour into an 8-ounce ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You'll know when it's done when the sides will pull away from the edge of the dish and the top looks dry.
• Optional: Dust with pumpkin spice, top with a dollop of whipped cream