Pumpkin Oatmeal

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I have made this recipe exactly as written and liked it. This time, I used 2 cups 1% milk and 2 cups water, and steel cut oats. I don't want to always buy almond milk, so I wanted to try this. It's great. I also prefer steel cut, and I'm happy to say they worked just fine in this recipe. I used only golden raisins to sweeten.

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I love this recipe so much I've made it 3 times in the last few weeks.Tasty and healthy and EASY to make! The equal proportions of milk product, water, and oats make this recipe super easy to adapt for larger or smaller portions (although why you would want to make less, I don't rightly know since it keeps in the fridge beautifully! One addition I made that is completely optional is wheatberries- I liked the additional texture they gave the hot breakfast. I know it can be made the morning of, but I enjoyed putting all the ingredients in a crock pot Friday night on the low setting and waking up Saturday morning to a warm spicy aroma : I do admit I doubled the spices to get it up to the level that I enjoy so play with it for your tastes! Besides the cinnamon, cardamom, and cloves, I added nutmeg, allspice, and a little black pepper.

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Yummy! Prepared this morning and have enough left over for breakfast tomorrow morning. Will definitely be making this again.

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Love this recipe! Now that it is fall, soon will be time to make this again. I love that you can make it and it can last for the week. I add a tad more spice, dried cranberries or cherries, use steel cut oats and when serving top it off with the roasted pepitas, honey and a little milk or half and half. Great recipe.

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This was absolutely terrible!

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This is an exellent recipe. I made it for my family this morning and they all had a second helping. My husband couldn't stop telling me how much he enjoyed this oatmeal.

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Delish! I used steel-cut oats, which required longer cooking time, but low and slow with frequent stirring worked just fine. I substituted coconut Silk for the almond (just because I had it on hand and upped the salt and spices a little. A little real maple syrup or agave nectar at the end, and I'm a happy camper! (Hmmmmmm, camping.... think I'll go tweak this into a more packable recipe for this weekend!

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This was good. Oatmeal has been in my breakfast menu routine for years but I never heard of making it with pumpkin before. I will probably make it again sometime but will also still make oatmeal the old way (plain with molasses or brown suar too.

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This is SOOOOOOO good! I'm not crazy about cooked raisins, so I substituted dried cranberries the next time I made it; equally fabulous! I substituted unsweetened coconut milk for the almond milk another time, and the almond milk is better. :-

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Used whole grain Irish oatmeal, & modified the recipe for fear the grains wouldn't cook enough if I added the pumpkin at the beginning. So I cooked the oatmeal up as the package suggests only, just to al dente. Then I added the pumpkin & other ingredients. My oatmeal was a bit runny before adding the pumpkin; it just wouldn't thicken up after cooking for 10 more minutes so I added a couple of eggs (whisking them in quickly off the burner one at a time, then stirring with a whisk while simmering for 2 min. This is a trick I learned from a porridge recipe I love; it adds more protein and staying power to the oatmeal. Also I used the pumpkin pie spice but still needed more cinnamon, & added butter extract & almond extract for more flavor plus used splenda brown to sweeten it. Skipped raisins & pepitas, but used toasted walnuts. Yum!