I always eat breakfast. It’s funny because I was never a “breakfast person”, but something switched in me in the past few years and suddenly I’m all about breakfast. I’m now that girl that turns into a hangry monster if I don’t have breakfast within an hour or so of waking up.
This year I’ve been trying to make a conscious effort to sit down at the table and eat breakfast before I leave for work. A big change from slurping down a smoothie as fast as I can. Something about the act of sitting down at the table and eating breakfast starts my day off on a good note. I feel more relaxed, not to mention full, and ready to take on the day.
One of my favorite breakfasts to make now that it’s starting to feel like fall in Columbus is pumpkin oatmeal. I know what you’re thinking, really, another pumpkin recipe? You’ve already posted two pumpkin recipes in less than two weeks (here and here). I know, I know, but hear me out. It’s easy, filling, and tastes deceivingly decedent. The perfect fall/winter breakfast in my book!
Pumpkin Oatmeal
1 cup old fashioned rolled oats, not quick cook oats
1 3/4 cup water or coconut milk*
Pinch of salt
1/3 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
2 tablespoons maple syrup
1/4 cup pecans, roasted and salted pecans or candied pecans would be perfect
In a small sauce pan, over medium-low heat, bring the water or coconut milk to a light boil. Add oatmeal and pinch of salt and cook until most of the liquid is absorbed, about 5-6 minutes. Take the oatmeal off the heat and vigorously stir in the pumpkin puree, pumpkin pie spice, and maple syrup. Divide the oatmeal between two bowls, and top with pecans. Enjoy!
Makes 2 servings of oatmeal.
*I cook my oatmeal in coconut milk because it makes it a wonderful creamy texture, but water would work fine as well.