Is there anything that you cannot do with a can of pumpkin? I actually use pumpkin year round, not just seasonally. But who can resist the extra pull of pumpkin this time of year? Leftovers from partially used cans always seem to find a place in my fridge, so this is a quick, easy way to use up some of it and add extra nutrients into your morning oatmeal. This name seriously describes our morning today. I was literally tossing things into the saucepan. I even used quick-cooking oats because I was in such a hurry. You could use old fashioned oats, but I liked the extra creamy texture that the quick oats gave it. You could use pumpkin pie spice instead of cinnamon to give it a stronger flavor. You could add in a little non-dairy milk for extra creaminess. We kept it simple, and everyone in my house gave it a thumbs up.
Pell-mell Pumpkin Oatmeal
- 2 C. water
- 1 C. quick cooking oats
- 1/3 C. canned pumpkin
- 1 tsp. cinnamon
- 1/3 C. raisins
Add everything into a small saucepan and heat on medium low until it starts to bubble on top. Turn burner off and stir constantly for 2-3 minutes. Remove saucepan from heat and let cool and thicken for a few minutes before serving. Serves 4.
I ate mine with crushed walnuts. The kids ate theirs with frozen blueberries. It was delicious as is, but you could also drizzle a little honey or maple syrup on for extra sweetness.