I know, I know fall is over.
I probably should be thinking about spring, but when I found this last can of pumpkin stashed away in the back of my cabinets, I couldn’t help but dream of the cool weather, colorful leaves and one of my favorite breakfasts.
This fall I totally jumped on the blogger bandwagon and put pumpkin in everything.
I don’t regret it one bit! Because now I have this recipe to share with all of you.
And trust me, it is delicious.
Worth searching all the supermarkets to see if they have any cans of pumpkin left stashed on their shelves. Which may or may not be my plans for tomorrow.
Maple Pumpkin Oatmeal
- 1/3 cup pumpkin
- 1/2 cup oats
- 1 cup unsweetened vanilla almond milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- A few shakes of cinnamon (or if you’re a cinnamon lover like me, LOTS)
- Combine oats, milk, pumpkin and maple syrup in a pot over high heat. When the mixture starts to bubble, turn the heat way down. Stir frequently
- About halfway through the cooking process (time will vary depending on oats) add the cinnamon and vanilla. Continue stirring until desired texture is reached. I like my oats really soupy!