Recipe: Pell-mell Pumpkin Oatmeal

Pell-mell Pumpkin Oatmeal

Pell-mell Pumpkin Oatmeal

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.


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