Just like in life, when it comes to blogging you have to just roll with the punches.
This is actually not the recipe I had planned for today. The recipe I had planned was a savory pumpkin main dish. It also had a giveaway connected to it. But unfortunately, due to circumstances out of my control, it wasn’t ready to post today.
But good thing I have had an abundance of pumpkin lying around, and have been stirring it into everything lately. Read: There are more pumpkin recipes to come, not just part of pumpkin week!
And oh yeah it’s another oatmeal recipe.
So sorry if oatmeal is not your thang.
I happen to eat it for breakfast several times a week and I am always looking for ways to change it up. Make it taste like, well anything.
Enter in this week’s oatmeal recipe.
Pumpkin Pie Oatmeal.
So simple, so classic, and yet takes that bland boring oatmeal to a pumpkiney breakfast sensation.
One Year Ago: In
Season: Apples and Easy Caramel Apple Pork Chops
Two Years Ago: Breakfast
Three Years Ago: Cookbook Review: Emeril at the Grill
1 ¼ cups milk
½ teaspoon vanilla
½-1 tablespoon brown sugar (or pure maple syrup, honey, agave nectar)
½ teaspoon pumpkin pie spice
¾ cup rolled oats
1/3 cup pumpkin puree
Toppings (optional, as desired):
In medium saucepan, bring milk, vanilla, sugar and pumpkin pie spice to a boil; stir in oats and pumpkin puree. Return to boil; reduce heat to medium. Cook 5-8 minutes or until most of liquid is absorbed, stirring occasionally.
Serve immediately topped with desired toppings.