Every autumn I go a little crazy for pumpkin. This fall we’ve been enjoying pumpkin spiced lattes and gluten-free pumpkin cookies. I always end up with some leftover pumpkin puree. To know me, is to know I hate throwing food away, so I started stirring the puree into my oatmeal with the addition of some homemade pumpkin pie spice. The resulting bowl of pumpkin spiced oatmeal is the most delicious and satisfying way to start a cool, fall morning. It’s sweet, spicy, creamy and warming. It’s made in a matter of minutes, so empty tummies aren’t left grumbling.
- 1 cup rolled oats
- 2 cups water
- 4 heaping tablespoons pumpkin puree
- pinch of salt
- 1/2 teaspoon pumpkin pie spice
- maple syrup or honey, to taste
- cream or milk, optional