If you have been following my recipes for a while, you may remember me saying I am not a huge fan of oatmeal texture. Maybe I just ate way too much in my first pregnancy, but it’s been touch and go for us since then!
The thing is, I still force myself to eat it once in a while because besides being quick and easy, it is such a powerful food! Oats are honestly one of my favorite pantry sample.
If you are a client of mine, you know what I’m talking about 😉
But all jokes aside, I love including them into different recipes to make up for the fact that oatmeal isn’t my fav.
That was until I tried this one out. I have been testing out different way to switch it up, and naturally, with it being fall, I had to try out some pumpkin related breakfast.
And you guys, I don’t want to toot my own horn here… but this is really really good! Good enough that I had it 2 mornings in a row. I think the blueberries and pecans had a lot to do with adding some texture to help me out but it worked.
My kids are happy because they love oatmeal. They don’t know any better that this is a vegetable breakfast, and I literally have to double the recipe because they will always ask for seconds!
Side note; anybody else’s kids are bottom less pits when it comes to oatmeal? Seriously though, I never seem to make enough and they will eat double what I serve myself! I don’t know where they put it all.
- 1 cup quick oats see notes
- 3/4 cup water
- 3/4 cup almond milk
- 3/4 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- Put all the ingredients in a pot on medium heat.
- Bring to a simmer and cook until oats are cooked and liquids have absorbed while stirring occasionally.
- Top with blueberries and pecans.
- Make sure to use gluten free oats for a gluten free version.
- If using steel cut oats, you will need to double your liquids and increase cook time.
- Make sure to use pumpkin puree not pumpkin pie filling,