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Pumpkin Cinnamon Oatmeal with Toasted Pecans

This pumpkin oatmeal combines creamy cooked oats with pureed pumpkin and warm spices, creating a hearty, smooth breakfast. Topped with toasted pecans, it offers a contrasting crunch and aromatic flavor, with a visually inviting orange hue and a thick, cozy texture.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups rolled oats
  • 2 cups water or milk
  • 1/2 cup pureed pumpkin can use canned or homemade
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons maple syrup or honey
  • 1/4 cup toasted pecans chopped

Equipment

  • Medium saucepan
  • Wooden spoon or spatula
  • Toaster or oven for toasting pecans

Method
 

  1. Begin by measuring out the oats and pouring water or milk into a medium saucepan, then bring it to a gentle simmer over medium heat.
  2. Add the rolled oats to the simmering liquid, stirring occasionally to prevent sticking. Cook until the oats become tender and start to absorb the liquid, about 5 minutes.
  3. Stir in the pureed pumpkin, ensuring it fully integrates into the oats, creating an orange-hued mixture.
  4. Sprinkle in the cinnamon and nutmeg, then drizzle in the maple syrup or honey, stirring well to evenly coat the oats with the spices and sweetness.
  5. Continue to cook the mixture, gently simmering and stirring for another 3–4 minutes until it's thick, creamy, and fragrant.
  6. While the oats finish cooking, toast the pecans in a dry skillet or oven until lightly golden and fragrant, about 3–5 minutes. Chop them coarsely once cooled.
  7. Remove the oatmeal from heat and scoop into bowls, then sprinkle the toasted pecans generously over the top for added crunch and flavor.
  8. Serve the pumpkin oatmeal warm, enjoying the creamy texture combined with the crunchy pecan topping.

Notes

You can substitute other nuts or add a dollop of yogurt for extra creaminess.