PUMPKIN OATMEAL
I’m still on a fall food kick, and I’ve found another yummy one. Pumpkin Oatmeal, y’all! I am a fan of oatmeal in bursts. Sometimes I get really into it, and I’ll stay into it for a few weeks or so, but then I don’t want it for about six months.
I was in one of those six month stretches when I came across this recipe on Pinterest. (Seriously, what did we do before Pinterest?) I’m a sucker for just about anything with pumpkin, so I decided to give it a go.
The Recipe
As is my pattern, I cannot take credit for this recipe, so I’d like to link to the original post where I found it. Click here to go to Damn Delicious. Yep, that’s the name of her site. Ha! Well, the oatmeal was just that, so her content lives up to her site name.
I cooked the oatmeal (Old Fashioned Oats) in almond milk, and once it was done (ten-ish minutes), I added canned pumpkin, nutmeg, and cinnamon. Something about cinnamon screams fall and simply warms my heart.
Your kitchen will begin to smell like some serious fall goodness, and you’ll want to eat the entire pot even though it makes about four servings.
Let’s Eat!
Chungah, the author of Damn Delicious, serves hers with pecans on top. (YUM!) But I didn’t have any pecans, and it didn’t make that much of a difference to me to have them, so I omitted them this time.
But you should for sure drizzle on a little maple syrup before serving the oatmeal for just a hint of sweetness. So tasty!
Then pour yourself a coffee with your favorite pumpkin spice creamer and you’ve got yourself a bona fide fall breakfast. 
It keeps well in the fridge and warms up pretty well in the microwave. I recommend pouring a bit more almond milk over it before microwaving since it can dry out the longer it sits in the fridge.
Don’t forget to head over to Damn Delicious to get this DELICOUS recipe. I hope you get a chance to make it and enjoy it as much as I do.
Happy Wednesday, friends! See you soon with some September favorites. (There’s quite a few!) 🙂 Have a great rest of the week.
XO,
Elizabeth