Pumpkin Pie Oatmeal
This time of year I want to savor the flavors of the season all day long! From breakfast through dessert I like anything pumpkin, apple, nutmeg, or cinnamon.
If you like to start your morning with a warm bowl of oatmeal, I think this winning recipe for “Pumpkin Pie Oatmeal with Brown Sugar and Cinnamon Whipped Cream” is right up your alley!
Keep reading to learn how to make this mouth-watering breakfast!
The winning recipe from our “Breakfast” monthly contest comes from an outstanding home cook, blogger and photographer – Lorie Roach! Be sure to head on over to Lorie’s Mississippi Kitchen to see more of her creations.
Everything you love about a pumpkin pie filling is folded into quick cooking rolled oats. Best part? The oatmeal only has to cook for 1 minute on the stove top! This is an indulgent weekend breakfast completed at weekday morning speed.
What really takes this recipe into the stratosphere is the brown sugar and cinnamon whipped cream. In fact, you might even want to keep that part of the recipe handy to put on top of you actual pumpkin pie this Thanksgiving!
Pumpkin Pie Oatmeal with Brown Sugar and Cinnamon Whipped Cream (click here to print recipe)
1 3/4 cups Water
1 cup Quick-cooking Oatmeal
3 Tbsp Butter
5 Tbsp Light Brown Sugar
1 cup Pure Canned Pumpkin or Pumpkin Puree
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 cup Heavy Cream
1 Tbsp Light Brown Sugar, to taste
1/4 tsp Ground Cinnamon
Toasted Walnuts or Pecans, for topping
Bring water to a boil over medium heat and stir in oats. Cook for 1 minute, stirring often, then remove from heat. Stir in butter and next four ingredients.
Beat the heavy cream on high speed until foamy. Add 1 tablespoon light brown sugar and 1/4 teaspoon cinnamon to taste. Keep beating until soft peaks form.
Divide oatmeal up between two bowls. Place a dollop of whipped cream on each, then sprinkle with toasted walnuts or pecans.
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