Happy Holidays! It’s almost Christmas, eeeek! I just ate some soup while watching a Christmas movie while it rained, so I’m basically loving life right now. I’m excited to share this comforting oatmeal recipe with you. Perfect for a chilly morning! And a great way to finish up leftover pumpkin from any baking adventures. (:
Here’s what you’ll need.
First, cook your oatmeal according to package directions. When nearly all the liquid has been absorbed, add your pumpkin puree and milk. I used almond milk this time because we were out of regular milk, but you can use whatever you prefer! Stir it up!
Then, add your sugar and spices.
Stir to mix and that’s it! Add some chopped pecans, and you have a filling and tasty breakfast. So easy!
Dakota wishes she could eat some, too!
1 cup oats
1.75 cups water
1/4 cup pumpkin puree
1/4 cup milk
1 tbsp. brown sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Dash of ground ginger
Optional topping: chopped pecans
1. Cook the oats in boiling water until liquid is absorbed.
2. Turn the heat down to low. Add the pumpkin and milk. Stir to combine.
3. Add the sugar and spices. Stir to combine. Cook until the desired consistency is reached. It should smell amazing at this point!
4. Generously scoop into a bowl and top with chopped pecans. YUM!
YAY food! This will probably be my last post until after Christmas, since I’ll be traveling back to California for a few days! Hooray! I hope you all have a blessed holiday and lots of yummy food!