Cooler Kitchen loves Halloween month (I guess some people refer to it as October), and we look forward to pumpkin season every year! We prefer to pass on the synthetic tasting Pumpkin Spice Latte kind of stuff any day, because cooking and baking with pumpkin purée, either homemade or canned, is so much better! From Pumpkin Enchiladas to Pumpkin Ravioli to my new Pumpkin Power Muffins (recipe coming soon), there are so many ways to enjoy delicious pumpkin treats at home.
Check out our scrumptious recipe for hearty Pumpkin Pie Oatmeal, which packs a sweet and nutty punch of pumpkin without becoming too sweet or gloppy. This yields about 6 cups of oatmeal when cooked, so if you don’t want to go crazy you can just half the recipe. I like to scoop out the extra pumpkin purée if I don’t use a whole can into ice cube trays, and freeze them to use later in smoothies!
It’s a pretty healthy way to enjoy breakfast on Halloween weekend between bites of candy corn and mini-snickers (no judgement, it’s Halloween at the Cooler Kitchen residence, too!).
- 1½ cups milk (any kind)
- 1½ cups water
- 2½ cups old fashioned rolled oats
- 1 15-ounce can pumpkin puree (NOT pumpkin pie filling)
- ½ cup chopped pecans
- ⅓ cup maple syrup (or brown sugar)
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¾ dried dried fruit like raisins or cranberries (I had golden raisins at home so that's what I used)
- Bring the milk and water to a low boil in a saucepan, stirring frequently with a whisk to prevent scalding.
- Reduce the heat to low. Add the oats and then stir in all the other ingredients except the dried fruit.
- Continue cooking for 7-10 minutes until oats are cooked and the oatmeal has thickened.
- Serve with the dried fruit sprinkled on top.