Pumpkin Pie Oatmeal

We’ve reached the 350 hit mark! Although I’m sure at least 300 of those visits were my mom (which is awesome, thanks mom!), it certainly surpasses my humble expectations. Thanks for visiting!!!

I have been particularly ambitious in the kitchen lately as my trusty sous-chef has been home to start prepping dinner before I get in. We can all look forward to more posts as I perfect some of these experiments. I could get used to this… if it wasn’t for the challenge of paying rent! Let’s all wish Doug luck in finding a job, goodness knows the search is not fun nor easy.

In other news, the fall weather is lagging seriously behind my craving for all the warm comfort foods my favorite season brings. My stubbornness in this regard has led to sweltering temperatures in our little apartment as I crank up the oven despite the ridiculous heat and humidity outside. Nothing a cold shower can’t fix!

Thankfully the mornings are getting (slightly) less tropical by the day, and I’ve become inspired to tinker with a simple breakfast staple: oatmeal.

Those who know me know I’m a ridiculous morning person, waking without an alarm around 5 am (6 on weekends, if Doug’s lucky). I tend to get a lot done in the early morning hours, which can mean elaborate, time-intensive breakfasts (or updating 20 games of Words With Friends  before 6 am). Thankfully for those who don’t share my affinity for the early morning, oatmeal comes together quickly and can be made ahead in a big batch for several breakfasts.

Pumpkin Pie Oatmeal

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Pumpkin Pie Oatmeal

Wondering what to do with the pumpkin puree and pumpkin pie spice left over from liquid pumpkin pie? This oatmeal feels ridiculously decadent with its 1:1 pumpkin to oats ratio.


  • 3 1/2 cups water/milk (dairy or non-dairy)
  • 2 cups rolled oats
  • 2 cups pumpkin puree
  • 2 Tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup brown sugar


  1. Bring water/milk (I use a combination of the two) to boil in a medium pot.
  2. Add oats, simmer on medium heat for 2 minutes
  3. Add pumpkin puree, pumpkin pie spice and salt, continue simmering for 3-5 minutes, until oats are tender.
  4. Add sugar, to taste.
  5. Serve hot, with a sprinkle of ground flax seeds for a nutty, omega-rich garnish

Oh, yes! I hadn’t planned this breakfast as a blog post, but after my waxing on and on about it all day, it became clear I had to share. Can you tell it disappeared fast around our apartment?

One of the disadvantages of doing so much in the morning is that we get almost no natural light in our apartment until later in the day. By the time I get home in the evenings it’s a similar story, given that our apartment faces the back of another building. This makes for less than optimal photos, and has been one of the major challenges in getting things moving on this blog. Our new camera just arrived (not in time for these photos, clearly!) but I am still concerned about the lack of natural light. For those of you with more photography experience than I (ie. anyone with any photography skills), any pointers on food photos without natural light?

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