Whilst gushing over how autumn is nearly upon us in my last post, I mentioned I made pumpkin oatmeal for dinner. As I had the rest of the can to use up, I decided this morning I would once more treat myself to super-tasty porridge. And why not share the recipe?
This is heavily inspired by the Pumpkin Pie Oatmeal from Chocolate Covered Katie. I can’t believe I’d not stumbled upon her recipes before! Her blog is such a treasure trove, and I was super happy to find out I’m not the only person who puts cocoa powder or instant coffee in oatmeal.
Back to this oatmeal, though~
I made a few adjustments, as living in England can suck at times. Whilst I see lots of recipes calling for it, I’ve never seen ‘pumpkin pie spice’ on the shelves here. Even in London, I’ve yet to find it. I don’t know what it’s supposed to taste like, so I just threw in the usual mix of spices I use for making Apple-Pie Oatmeal (I live off of porridge, and will eat it with almost anything mixed into it – I’m as addicted to porridge as I am to tea, for which I probably need rehab) and it came out just right for me. I also added a good dollop of natural yoghurt, because yoghurt is another thing I honestly can’t live without.
Recipe beneath the cut.
a student lazy, so I make my porridge in a microwave. It’s quicker that way, especially when you have an early morning lecture (being a science student, all my lectures are early in the morning) to scurry off to. If you wish, though, you could easily make this over the stove.
Autumn Pumpkin Oatmeal
- 30g porridge oats
- 200 ml milk or water (I used unsweetened almond milk – you could go 50:50 with water to make this lighter)
- 80g tinned pumpkin purée
- 1/4 – 1/2 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- pinch of ground cloves (optional)
- pinch of salt
- 1-2 tsp sweetener (or sugar or honey), to taste
- 30g (~2 tbsp) low-fat natural yoghurt (optional, but it makes it super creamy)
- Mix your oats and milk together in a bowl, and microwave on full power for 3 minutes, stirring every minute. The porridge should just be starting to thicken and ‘fluff’ up in the bowl.
- Remove from the microwave, and add your pumpkin purée, cinnamon, ginger, nutmeg, cloves and salt. Mix well, then add in your sweetener.
- Return to the microwave for 2-3 minute, or until the mixture has the desired thickness.
- Remove from the microwave and stir in the yoghurt. If you want to, top with another dollop of yoghurt, a drizzle of honey, and some cinnamon, and viola!
When I made this last night, I drizzled over a teaspoon of melted rhubarb and ginger preserve. Yum!
This makes a super-filling breakfast… or lunch and dinner. That’s why I love oatmeal so much; it stops me feeling hungry in the middle of lectures, and thus stops me sulking later in the day when I’m doing homework because I’m trying to remember what it was I didn’t hear because my stomach was yelling ‘feed me!’. If you switched natural yoghurt for low-fat Greek yoghurt, you could make this even more filling by adding a dose of good-old protein.
With just over 1/2 a can of pumpkin left, I’ll hopefully resist the urge to make the same porridge again. I have a few ideas in my head, so if they turn out well I’ll be sure to share them.