It’s pumpkin season again – yay! I make this year-round, but I make it more in the fall. It’s so easy and flavorful and healthy. I usually make a big batch of it early in the week and then reheat it in portions, but it can easily be scaled down. The best part is that it’s completely customizable – use brown sugar instead of white! Use maple syrup! Make it sweeter or less sweet! Use whole milk instead of skim! Add more spices! Add more water! Whatever floats your boat. In fact, when I scale it down I frequently don’t measure anything except the liquid and the oatmeal – a big spoonful of pumpkin, a dash of cinnamon, it all works pretty well.
makes 5-6 servings
4.5 cups water, milk, or combination thereof (I use 3 cups skim milk and 1.5 cups water)
1 15-oz can or about 2 cups of pumpkin puree
1/2 cup sugar
heaping 1/2 tsp cinnamon
1/2 tsp freshly-grated nutmeg
1/8-1/4 tsp allspice
3 cups rolled oats
In a large (4-qt.) saucepan, mix all ingredients except the oatmeal over medium-high heat. Whisk well to get rid of lumps of cinnamon. When it’s boiling, add the oatmeal. Reduce heat to medium or medium low, so the mixture simmers. Cook, stirring occasionally, for 5-10 minutes (this will depend on the oats you use and your preference; Old Fashioned Quaker Oats will be done around 5 minutes, but Bob’s Red Mill Rolled Oats will need at least 10.). Remove from heat; cover, let sit for 5 minutes. Serve.
This will firm up significantly as it cools. I have to add more milk when I reheat it on subsequent days.