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) house blend milk or any creamy milk
- 1/2 cup (55 g) rolled oats*
- 2-3 dates (25 g or 40 g) pitted and roughly chopped (adjust depending on preference)
- 3 tbsp (45 g) pumpkin puree
- 1 tsp maple syrup (for flavor)
- 1 tsp pumpkin spice**
- 1/4 tsp kosher salt, plus more as needed
- Cold milk for topping
Instructions
- 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.
- 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.