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pumpkin spice oatmeal in a bowl

Pumpkin Spice Oatmeal

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  • Author: Yasmeen Ali
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Cuisine: American

Description

This pumpkin spice oatmeal is loaded with both pumpkin puree and pumpkin spice for all that fall flavor. And because pumpkin spice wasn’t enough, I also added sticky Medjool dates, real pumpkin, maple, and a pinch of salt to add a myriad of flavors to this bowl. 


Ingredients

Scale
  • 1 cup (230 g) almond milk or any creamy milk 
  • 1/2 cup (55 g) rolled oats*
  • 3 dates (40 g) pitted and roughly chopped
  • 3 tbsp (45 g) pumpkin puree 
  • 1 tsp maple syrup
  • 1 tsp pumpkin spice**
  • 1/4 tsp kosher salt, plus more as needed
  • Cold milk and extra maple syrup for topping

Instructions

  1. Add the almond milk, rolled oats, dates, pumpkin puree, maple syrup, pumpkin spice, and salt into your pot. Heat on medium-high heat until bubbling, then reduce the heat to low and let cook until the oatmeal has thickened and the oats are soft but still have some bite. Quick note, I like cooking the dates into the oatmeal for two reasons: they naturally sweeten the oats and add a subtle caramel flavor. 
  2. Once the oatmeal is done, cover the pot with a lid and let the oatmeal sit for anywhere between 5-10 minutes. This is my secret for getting super creamy oatmeal with the perfect texture. Then pop the oatmeal into a bowl, cover with a drizzle of cold milk and maple syrup, and an extra sprinkle of pumpkin spice.

Notes

*I’m always looking to incorporate more protein and fiber into my diet, and Bob’s Red Mill protein oats are the perfect 2-in-1 ingredient (not sponsored; I just love these oats so much). Quick note, the protein oats cook a little bit more on the chewy side, so I like to mix them with rolled oats to get perfectly creamy oatmeal. 

**Combine 3 tbsp Ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.