Oct 19, 2021

EASY PUMPKIN OATMEAL RECIPE TO MAKE WITH YOUR KIDS

This deliciously creamy, easy pumpkin oatmeal is Alessia’s ultimate go-to breakfast choice for fall! Why? Maybe it’s because of its simplicity! Perhaps it’s because of its taste! However, all we know is that this top-rated breakfast choice is perfect for kids wanting a healthy start to their day. The dish is also filled with pumpkin spice. To achieve the best result, let them cool overnight, and they are good to go the next day!

One of the first American pumpkin recipes was recorded in John Josselyn’s New-England Rarities in the early sixteenth century. The meal was created with the diced ripe pumpkin simmered down in a saucepan over a day.

Butter and spices were added after the pumpkin was boiled, similar to how mashed squash or sweet potatoes are made today. During the 17th century, women challenged themselves in the kitchen by inventing innovative and delicious ways to serve pumpkins. Pumpkin pie is unquestionably the most popular way to prepare pumpkins nowadays.

Make yourself at home with a warm and cozy fall-inspired breakfast. This easy pumpkin oatmeal tastes exactly like pumpkin pie! It’s smooth and lightly sweetened, and it’s bursting with cinnamon and spicy fall spices.

For the ultimate fall treat, sprinkle it with pecans. Pumpkin oatmeal is a delightful, nutritious, and healthful breakfast that can be made on the stovetop in 10 minutes. This pumpkin oatmeal is also great for using any leftover pumpkin after making this brown butter pumpkin bread, pumpkin pancakes, and cinnamon rolls. Please give it a shot and let us know what you think.

Country of Origin: North America, United States of America

Cook time: 10 minutes

Yield: Two servings

INGREDIENTS:

1 cup (90g) old-fashioned oats
1 cup (240 ml) water
¾ cup (180 ml) milk
¼ teaspoon ground cinnamon*
One pinch of ground nutmeg*
Pecans and pumpkin seeds, for serving
One pinch of salt
1 Tablespoon brown sugar
Maple syrup, for serving
½ cup (120g) pumpkin purée

NUTRITIONAL VALUES:

Carbohydrates: 28g
Protein: 5g
Sugar: 5g
Vitamin A: 7151IU
Vitamin C: 2mg
Sodium: 5mg
Potassium: 220mg
Fat: 2g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Calories: 149kcal
Fiber: 5g
Calcium: 38mg
Iron: 2mg

STEP-BY-STEP INSTRUCTIONS:

You can make this in about 10 minutes on any morning, or make the whole recipe ahead and warm right before serving. See the Notes for variations to make it with other types of oats.

In a medium saucepan, put 3 cups water to a simmer over medium heat on the stovetop.
Mix the oats, vanilla extract, and spices in a mixing bowl. Allow simmering for 8-10 minutes, stirring periodically, until the oats are mushy and the water has been absorbed. Stir more at the end of cooking to keep the oats from sticking to the bottom of the saucepan.
Turn off the heat and mix in the pumpkin and any other stir-ins if used. Cover and let sit for about 5 minutes.
Store leftovers in the fridge for 3-5 days and reheat as needed. Or turn into Overnight Oats.
Stir occasionally during cooking to ensure that the oats don’t stick to the bottom of the pot.
Aim to keep the heat at a low simmer with tiny bubbles—rather than a rolling boil.
You can sweeten with applesauce or apple butter for younger toddlers and babies if desired.
Dairy-free: Top with nondairy milk.
Serve topped with milk and any optional toppings.

To prepare Pumpkin Overnight Oats.

Mix equal parts cooled leftover oats and plain or vanilla Greek yogurt. Serve immediately or keep in an airtight jar in the fridge for up to 3 days.

To prepare Pumpkin Instant Oatmeal.

Cook for about 5 minutes, or until the water is absorbed and the oats are mushy.

To prepare Pumpkin Steel Cut Oats.

Cook for about 30 minutes, or until the water is absorbed and the oats are mushy. Stir more at the end of cooking to prevent the oats from sticking to the bottom of the saucepan.

To Prepare Pumpkin Baby Oatmeal

Prepare the baby oatmeal according to the package instructions, and then stir in a small amount of pumpkin puree. (Make only enough for one serving as most baby oatmeals are not designed to be fed from leftovers.) Garnish with cinnamon.

To prepare one serving in the microwave.

Cook oatmeal according to package directions, then stir in pumpkin and spices after it’s done. Serve with milk and optional ingredients. If you’re using rolled oats or instant oatmeal, this is a fantastic method to create one serving at a time. (It’s not ideal for steel-cut oats; they’re best on the burner.)

To Get the Best Result, follow these steps carefully.

Stir occasionally while cooking to prevent the oats from sticking to the bottom of the saucepan.
Rather than a rolling boil, keep the heat at a moderate simmer with tiny bubbles.
To taste, add maple syrup, honey, or applesauce. For a bit of sweetness, you should add one tablespoon of maple syrup to the entire batch.
To add nutrients, stir in 2-4 tablespoons of flaxseeds, chia seeds, hemp seeds, nut butter, or shredded unsweetened coconut.
If preferred, top with milk, dried cranberries, raisins, or pecans.
Combine equal parts cooled oats and plain or vanilla Greek yogurt to create Pumpkin Overnight Oats. Serve immediately or refrigerate for up to 3 days.