Who says you can’t have pumpkin pie for breakfast!? This simple, but hearty breakfast is so absurdly delicious, I can’t even take it! I love all kinds of hard winter squash, but pumpkin holds a special place for me. I love anything made with pumpkin, sweet or savory. Last week I posted a recipe for a truly awesome pumpkin & sweet potato coconut curry, so I thought I’d flip things over and go for a sweet pumpkin recipe. But no, not pumpkin pie. That’s too easy, too pedestrian. This is PUMPKIN OATMEAL!

The hearty, sweet, and rib-stickiness of rolled oats, a cold weather favorite, pairs wonderfully with the sweet taste and fragrant aroma of cooked pumpkin. Throw in some pumpkin pie spices, and a little maple syrup, and it’s breakfast heaven! While fresh pumpkin is what I made this recipe with, you can always use canned if you’re in a pinch.

PUMPKIN SPICE OATMEAL

Serves 2-4
Prep Time: 2-30 min, depending on if you use canned or fresh pumpkin
Cook Time: 10 minutes

1 cup rolled oats
pinch of salt
2 cups water
1/4 teaspoon cinnamon
pinch of ground nutmeg, ground ginger, and ground cloves
1/2 cup pumpkin, fresh or canned*
2 tablespoon maple syrup
2 tablespoons chopped toasted pecans, or almonds, or both

1. In a medium saucepan bring 2 cups of water, and a decent sized pinch of salt to a boil. Add oats, reduce heat, and simmer. Add spices and cook, until oats have absorbed most of the water.

2. If you’re using canned pumpkin, add it to the oats, stirring to combine. If you’re using fresh pumpkin, either mash it or leave it in small chunks, and add to oats, stirring to combine. Cook just to heat pumpkin through.

3. Sweeten with maple syrup, and top with toasted nuts.

*If you’re using fresh pumpkin, cut it in half lengthwise, scoop out the seeds and roast it, cut side down in a 400 degree oven for 30-50 minutes (depending on the size of the pumpkin). Fresh is always better than canned, but roasting a pumpkin for breakfast is just not going to happen for 99% of people, myself included. That said, you can always roast the pumpkin the night before, and toss the flesh inside the fridge for the morning.