It’s hard to believe Thanksgiving has already come and gone, but it really is mid-October already. It seems like just yesterday I was counting down the days until the snow was off the ground. With the weather turning cool again I’ve starting changing up my breakfast routine. One of my favourite fall breakfasts is pumpkin oatmeal.
I used to buy oatmeal in those little instant Quaker packets, but homemade oatmeal is just so much better. And guess what… it’s really not hard to make either. Seriously. And you can indulge in a little pumpkin-mania while you’re at it, so there is no losing here.
- ¾ cup oats
- ¼ cup pumpkin puree
- 1 cup almond milk
- ½ tsp cinnamon
- Maple syrup (optional)
- Combine oats, pumpkin, almond milk and cinnamon in small saucepan over medium heat.
- Cook until oats are desired texture and consistency (see note), stirring as needed.
- Serve with maple syrup.