Method
The amounts listed under each step are for your servings. Numbers written in the step text are for the original 2.
Toast the pecans and pepitas in a dry medium saucepan over medium heat, stirring often, until fragrant and lightly browned, about 3 minutes. Tip them onto a plate.
- 2 tbsp chopped pecans
- 1 tbsp pepitas
In the same saucepan, whisk the almond milk, pumpkin puree, pumpkin pie spice and salt until smooth. Bring to a gentle simmer over medium-high heat, about 3 minutes.
- 2 cup unsweetened almond milk
- ½ cup canned pumpkin puree
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Stir in the oats and turn the heat to medium-low. Simmer, stirring often so nothing sticks, until the oats are tender and the oatmeal is thick and creamy, about 5 minutes.
- 1 cup old-fashioned rolled oats
Take the pan off the heat and stir in 2 tablespoons maple syrup and the vanilla. Let it stand 1 minute to thicken; stir in a splash more almond milk if you like it looser.
- 2 tbsp maple syrup
- ½ tsp vanilla extract
Divide between two bowls and top with the toasted pecans and pepitas and an extra drizzle of maple syrup.
Tips
- Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. Freeze the rest of the can in ½-cup portions for the next batch.
- No pumpkin pie spice? Use ½ teaspoon cinnamon, ¼ teaspoon ground ginger and a pinch each of nutmeg and cloves.
- Make-ahead: the oatmeal keeps in the fridge for up to 4 days. Reheat it in the microwave with a splash of almond milk, and add the nuts just before eating so they stay crunchy.
- Old-fashioned oats are best here. Quick oats turn soft in about 2 minutes, and steel-cut oats take far longer than 20 minutes.
Nutrition per serving
- Calories
- 350
- Protein
- 11 g
- Carbs
- 53 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Fiber
- 8 g
- Sugar
- 16 g
- Sodium
- 310 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Balloon whisk Smooth sauces and lump-free batters.
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
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