I’ve recently started making purée from homemade roasted pumpkins. I think I’m a convert for life! You get more flavor out of the freshly roasted pumpkin (not to mention seeds to snack on) and the vibrant orange is so appealing.
I love to eat my purée just as it is — I can’t resist a spoonful when I walk by my fridge— but it’s also fantastic in this pumpkin spice oatmeal.
This recipe is my fall go-to. It uses a trick for voluminous oats that I found online, and combines sweet currants with pumpkin spice and fresh purée. I get an enormous bowlful out of a half cup of oats by adding a 1:5 oats to water ratio, cooking them for 8 minutes, and letting them sit overnight.
Reheat the next morning with a drizzle of maple syrup and you’ll be giving thanks all day ^~
Overnight Pumpkin Spice Oatmeal
The perfect start to your Thanksgiving celebrations .
1/2 cup of large rolled oats (not quick oats)
2.5 cups water **
1/2 tsp pumpkin pie spice
1 tbsp brown sugar
1/3 cup fresh or canned pumpkin purée + more to garnish
2 tbsp currants (or raisins, or sweet cranberries, etc.)
maple syrup, to garnish
Combine oats, sugar, water, spice and currants in a large, microwave-safe bowl
Cook for four minutes, then add your pumpkin purée, stir, and cook for four more minutes
Place in fridge overnight or for a few hours
Remove, top with a tbsp or two of pumpkin purée and a drizzle of maple syrup
Reheat, or enjoy cold!
** to amp up the flavor, I sometimes brew a pot of chai tea and use that instead of water.
Question: Do you have a holiday breakfast tradition?
This oatmeal is my Thanksgiving favorite, and Mama S☀S always makes cinnamon rolls Christmas Morning.