Old fashioned oats cooked in almond milk with a little bit of brown sugar and pumpkin puree. Topped with toasted walnuts and dried cranberries, this delicious healthy pumpkin oatmeal is perfect for breakfast after an evening of festivities.
And how was your Thanksgiving, if you celebrated? What amazing food did you get to indulge in?
Because I’m so curious. =)
My Thanksgiving dinners are always a combination of classic dishes, like chicken pot pies, mac and cheese, mashed potatoes, and turkey with gravy, and Asian dishes, like sweet and sour soup, eggrolls, and chow mien. I’ll share more with you later because as I’m writing this post, it’s the night before Thanksgiving. I’m probably shopping as this post goes live. Who knows?
But I can’t wait to see and hear what you have been up to!
Today, I wanted to share one last pumpkin recipe before we head into December.
One of my favorite ways to make oatmeal is with almond milk. I love that almond milk creates an extra creaminess in the oatmeal. Add a little bit of pumpkin puree, pumpkin pie spice, and brown sugar, and you have a fall flavored breakfast. Topped with dried cranberries and toasted walnuts, this pumpkin oatmeal is lightly sweetened, creamy, and slightly nutty.
It’s just the perfect breakfast to wind down the day after Thanksgiving. Something I know I’ll need. =)
Hope you’ll like this pumpkin oatmeal!
- ½ cup old fashioned oats
- ½ cup water
- ¼ cup almond milk
- 1 - 1½ tablespoon brown sugar
- 1 tablespoon pumpkin puree
- ¼ teaspoon pumpkin pie spice
- 1 tablespoon dried cranberries
- 1 tablespoon toasted walnuts, chopped
- Add old fashioned oats and water into a small pot over medium to high heat. Allow the oats to cook for about 5 minutes.
- Add the almond milk, brown sugar, pumpkin puree, and pumpkin pie spice to the oatmeal, and stir to incorporate all the ingredients.
- Allow the ingredients to simmer together for about 10 minutes until the oatmeal is soft and creamy.
- Serve the oatmeal topped with dried cranberries and toasted walnuts.