It is September, so I am already thinking pumpkin and cinnamon, and cooler temperatures make oatmeal perfect for breakfast. This pumpkin pie oatmeal really does taste like pumpkin pie. Now, this recipe is not low calorie, but it is packed with the goodness of pumpkin and oatmeal. I also used coconut sugar to sweeten it because it has a lower glycemic index than white sugar. But, if you can’t find coconut sugar, brown sugar substitutes well taste wise. As you can see, I also put a little butter on top. My mother always did that to my oatmeal when I was young, so I still want it that way, but if you are wanting to cut calories, it doesn’t really need it as there is butter cooked it too.
- 1 1/2 cups oatmeal
- 1 1/2 cups canned pumpkin
- 2 cups milk
- 1/4 cup (1/2 stick) butter
- 3/4 cup coconut sugar or brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- In a large saucepan, stir together all ingredients.
- Bring to a boil and then reduce heat to a simmer.
- Simmer for approximately 25 minutes or until desired doneness. I cooked mine very low, so it might cook faster if you don't reduce it all the way to low. Oatmeal sticks so easily that I like to cook it low and slow.