Happy Thanksgiving Eve, friends! There really isn’t much I love more than a day dedicated to delicious food, so you better believe Thanksgiving is one of my favorite holidays. When it comes to desserts on this special day, pumpkin pie is where it’s at in my book. And while I could probably happily eat a slice of pumpkin pie everyday of my life, this pumpkin pie oatmeal is a delicious and hearty alternative.
It has just the right amount of sweetness, and is the perfect breakfast to warm up a cold morning while filling you with the heartwarming feelings of the holidays.
Pumpkin Pie Oatmeal
On the stovetop, heat the milk on medium-high heat for 8-10 minutes, stirring frequently to prevent it from burning.
Add the rolled oats and lower the heat to low.
Stir in the pumpkin purée, vanilla extract, pumpkin pie spice, and salt.
Let simmer for 10 minutes, stirring from time to time as it cooks.
Remove from heat and stir in butter and brown sugar.
Let stand for 5 minutes.
Top with pecans, vanilla Greek yogurt, and maple syrup.
2 cups whole milk
1 cup rolled oats
1/2 cup pumpkin purée
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons maple syrup (optional)
vanilla Greek yogurt (optional)
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