If I were (heaven forbid) on my deathbed and I was only going to live for one more meal, there is a very good chance that it would involve pumpkin pie. I adore pumpkin pie – especially my mom’s. I remember as a kid sitting perched at the counter, eagerly watching her roll out the dough and getting excited about eating pie sometime in the near future. Actually, I still do that.
So when I stumbled across food blogs oh so many years ago and discovered that people put pumpkin in their oatmeal, I was intrigued. And then I tried it, and I was smitten. It wasn’t my mom’s pumpkin pie, but it was good. Really good.
It became a cold weather staple for me, as I’m sure you long time readers remember from all my pictures of it back in the days when I posted more pictures of my daily food. But I never actually posted my pumpkin pie oatmeal recipe, so I’m finally sharing that with you today!
- ⅔ cup water
- Heaping ⅓ cup rolled oats
- ⅛ cup milk (or almond milk, soy milk, etc)
- ½ tbsp chia seeds
- 2 tbsp raisins
- ½ ripe banana
- 2 tbsp egg whites (optional)
- ¼ cup of canned pumpkin
- ½ tsp cinnamon
- ¼ tsp pumpkin pie spice
- Toppings: nut or seed butter, raisins, chopped dates, sliced banana, toasted nuts, granola, pumpkin butter, etc.
- In a small saucepan, bring ⅔ cup of water to a boil, then reduce the heat to medium-low and stir in the oats, milk, chia seeds, and raisins.
- Next thinly slice the banana into the pot and stir well.
- When the oatmeal has started to thicken and looks almost done, stir in the egg whites and let them cook while stirring frequently for about a minute.
- Finally add the pumpkin, cinnamon, and pumpkin pie spice and cook for another minute. Transfer to a bowl and then add your favourite toppings.
Do you like pumpkin pie oatmeal? How do you make yours?
What is one dish that someone in your family makes that you always look forward to eating?