This morning, as we were eating this, I meant to exclaim, “Holy crap, this really tastes like pumpkin pie!” but I accidentally said, “Holy pie! Pumpkin pie!”. True story. It’s just that pie-y.
So let’s all rejoice and eat pumpkin with every meal for as long as autumn lasts.
2 cups soy milk (or water, but it’ll be less creamy)
3/4 cup pumpkin purée
2 cups rolled oats
2 tbsp brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/8 tsp cloves
In a medium saucepan, heat the soy milk and pumpkin over medium-high heat. Stir the pumpkin to dissolve. Once bubbles are just forming on the surface, add the oats, lower the heat and cook for 5 minutes, or until liquid is mostly absorbed. Remove from heat and add the sugar, salt and spices. Serve with a drizzle of maple syrup or a few walnut pieces if desired.