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Pumpkin Pie Oatmeal with Maple Cinnamon Pecans

Pumpkin Pie Oatmeal with Maple Cinnamon Pecans

Chelsea Colbath
A creamy, pumpkin-filled oatmeal with crunchy maple & cinnamon candied walnuts and pepitas on top.
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Time 20 minutes
Servings 2

Ingredients
  

  • 1 cup dry oats
  • 2 cups milk of choice
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • 1/2 cup pumpkin purée
  • 2 Tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • A pinch of nutmeg

Maple Cinnamon Walnuts & Pepitas

  • 1/4 cup pecans
  • 1/4 cup pepitas aka shelled pumpkin seeds
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1 Tablespoon maple syrup
  • A pinch of salt
  • Extra maple syrup milk or cream, and banana, for topping (optional)

Instructions
 

  • 1. Put oats, milk, salt, and vanilla in a medium pot over high heat. As soon as it comes to a boil, reduce to medium-low and let simmer for 5 minutes, stirring occasionally.
  • 2. While the oats cook, add pecans and pepitas to a skillet over medium heat. Toast for 8-10 minutes, stirring occasionally, until they start to brown. As soon as the nuts and seeds are golden and fragrant, turn off the heat and add all remaining ingredients. Stir to distribute the maple syrup, then transfer to a plate to cool.
  • 3. When oats are done cooking, add all remaining ingredients, stir, and let cook for 1-2 more minutes. Divide oats into two bowls, top with nuts, and eat immediately.