Ingredients45 m servings 219
- Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
- Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
- Cook's Note:
- Maple syrup can be substituted for the brown sugar.
Per Serving: 219 calories; 4 38.7 7.8 5 181 Full nutrition
ReviewsRead all reviews 7
The aroma that comes from this while cooking is incredible. This is a healthy stick-to-your-ribs breakfast made with real pumpkin and spiced like pie. Make over your steel cut oats for fall with...
This was a huge hit with my entire family! I didn't have steel cut oats on hand so I used Quaker oats instead. I used the ratio of oats to water on the package and it turned out fine. I did a...
I made some changes based on my diet..but still gave it 5 cause it was yummy! Used all water and rolled oats instead. Turned out great. Topped with maple syrup instead and almonds
Yum! I loved this recipe! Used Almond milk to make it even healthier. I love anything pumpkin and this was very good!
Another winning oatmeal recipe for me. I love oatmeal and always excited to try new combinations and recipes for it. Gave this a go and it was great. I will use a bit less milk next time as i...
Very good. I used old fashioned oats. I added about 1/4 teaspoon salt. I served a variety of nuts and dried fruits and some brown sugar on the side, for the family members to top their oatmeal ...