Maple Pumpkin Oatmeal

This is a little variation on the oatmeal recipe I put up several weeks ago - it's perfect for fall, especially if you have fresh pumpkin (i.e. not canned). If you need to use canned, a plain one is best (no seasonings - not pumpkin pie filling). Also, I used walnuts in mine but I think pecans would be great too!

Maple Pumpkin Oatmeal

Ingredients:

-3/4 cup pumpkin puree

-1/2 cup rolled oats

-1 cup almond milk

-1 tsp cinnamon

-1/2 tsp nutmeg

-dash salt

-1 tsp vanilla

-1/4 cup pecans or walnuts

-maple syrup (as desired)

-raisins (optional)

Method:

Heat pumpkin puree in a small saucepan over medium heat for 5 minutes. Add oats, almond milk, cinnamon, nutmeg, and salt (and raisins if using) and bring to a low boil just for a few seconds, stirring. Then turn heat down to a low simmer and cook, stirring frequently, for 8-10 minutes, until oatmeal has absorbed a lot of the liquid and is cooked through. Remove from heat, stir in vanilla, pour into a bowl. Top with nuts and as much maple syrup as desired.

Yum!

Extreme close up!