Already missing pumpkin pie season? Me, too. I've got us both covered, though with this recipe for National Oatmeal Month! This single serving bowl of oatmeal will take you right back to the holiday dessert buffet, but without the guilt or the impact on your waistline.
Pumpkin Pie Oatmeal for One
1/2 cup of rolled oats
1 cup water
About 1/4 cup of canned pumpkin (choose a brand with a BPA free can if it's available)
1-2 teaspoons of cinnamon, to your taste
1/8 teaspoon nutmeg
1/4 teaspoon salt
Scant Tablespoon of unsweetened coconut (shredded or flakes)
Pinch of allspice
Tiny pinch of ground cloves
1 teaspoon of cacao nibs
Option 1: Cook all ingredients on the stove over medium high heat until oatmeal is cooked, about 5-6 minutes.
Option 2: Microwave it: Mix these ingredients together in a deep bowl (nothing worse than cleaning exploded oatmeal out of the microwave!). Include any or all of the optional mix-ins. Stir well and pop in microwave for 2 minutes, stir again and microwave for another 1-2 minutes
Add any or all of the optional toppings below and enjoy.
1 Tablespoon of raw pumpkin seeds, pecans or walnuts
1-2 teaspoons of sweetener: 100% pure maple syrup, local honey or palm sugar are good choices