Day 4 of Squash week: Pumpkin Pie Oatmeal. I had half a can of pumpkin puree left over from my Maple Pumpkin Donuts so I stirred a couple tablespoons in with my morning oatmeal, added a few spices, and created my new favorite oatmeal.

If you like pumpkin pie and think it would make a great breakfast, you’re gonna want to try this one.

Pumpkin Pie Oatmeal
serves 2

1 cup rolled oats
1 cup water (sub 1/2 cup soy milk for extra creaminess)
3 tbsp pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg and ginger
pinch of salt

1-2 tbsp maple syrup
2-3 tbsp soy milk or creamer
1/4 cup pecans, chopped (optional)

Combine oats, water, pumpkin, and spices in a small sauce pan over medium heat. Once oats begin to boil, turn heat down low and stir. Let simmer for a few more minutes, stirring occasionally, until water has evaporated and oats are cooked all the way through. Remove from heat and serve up immediately.

Top with maple syrup, soy milk, and pecans.