One of the recipes I recently tossed together was an attempt to make my oatmeal a little yummier.
And it worked. 
Most of you may know that I’m not a huge oatmeal fan, but periodically I try to eat it because it’s a basic, frugal whole food that is probably better for me than other breakfast choices.
So I like to experiment with my oatmeal, finding ways to enjoy it that don’t taste too strongly like oatmeal. And this, my friends, was delicious. The first bite made me sigh out loud I was so happy with it.
I’m sure this recipe is nothing new. I’m sure other people have served this for breakfast countless times. But those of you who have not seen it before (like me), here it is. A frugal, delicious breakfast, and a way to use up that leftover pumpkin puree after Thanksgiving or Christmas dinner.
Not surprisingly, it also uses some of that maple syrup I’m so excited about.
Pumpkin Spice Oatmeal
This recipe can be tailored to fit your taste preferences, so feel free to add more of less of any ingredient. I’m just sharing a basic guideline.
Serves 2
INGREDIENTS
- 2 C. Cooked oatmeal, prepared according to your preferred method (try this soaked oatmeal recipe)
- 3 – 4 T. Pumpkin puree (canned or fresh; you can probably substitute with sweet potato or butternut squash puree as well)
- 1 – 3 T. Maple syrup (or other sweetener, like brown sugar or honey)
- 1/2 – 1 t. Cinnamon
- A dash each of nutmeg, ginger, and allspice
- Optional: butter, chopped nuts (like pecans or walnuts)
DIRECTIONS
- Add all ingredients to finished oatmeal according to taste
- Stir well to combine and serve warm
COST
- 1 C. Old fashioned oats for oatmeal – $.38 ($1.99 per box)
- 3 – 4 T. Pumpkin puree – $.13 – $.17 ($1.29 per can)
- 1 – 3 T. Maple syrup – $.33 – $.99 ($7.99 per bottle)
- Spices – hardly using more a teaspoon, so it must be pennies – if that – right?
Total cost of meal: approximately $.84 – $1.54 (assuming I got the math right! I really stink at numbers, so correct me if I’m wrong), depending on how much flavoring you use. And it costs even less if you use honey or brown sugar as sweetener.
If you’re feeding 2 people, that’s $ .42 – $.77 per person, which fits mine and Chris’ $.76 average cost of a meal.
Note: You’ll notice that the photograph sports little pools of maple syrup on the oatmeal. I don’t usually use that much syrup – the photo was just begging for something besides cinnamon to top the bowl of boring looking breakfast food. From now on, I will probably act like a veritable maple syrup nazi, and will regulate our intake with cold, unswerving precision.
WHAT ABOUT YOU?
What do you do with extra pumpkin puree?
Cheers,
12 comments
SusieBeeonMaui
12/06/2010 at 12:35 PM (UTC -6)
Sounds yummy, especially like the combo of maple syrup and pumpkin.
Beautiful photo!
Steph
12/06/2010 at 1:34 PM (UTC -6)
Thanks ladies!
Rebecca Burgener
12/06/2010 at 12:44 PM (UTC -6)
Oatmeal is full of possibilities! It’s great for warming you up on mornings like this.
I have some pumpkin puree in the freezer. This sounds like the perfect use for it.
Anne @ Quick and Easy Cheap and Healthy
12/07/2010 at 7:00 AM (UTC -6)
I love using my pumpkin puree in the same way! Delicious! Although I don’t have any maple syrup, boohoo. I also like to make pumpkin spice latte with my leftover pumpkin puree. Yum!
Steph
12/07/2010 at 8:30 AM (UTC -6)
Anne – a “real” pumpkin spice latte sounds fantastic!
Jeff
12/07/2010 at 1:27 PM (UTC -6)
I have tried pumpkin, and enjoy it, but my favorite, and daily, oatmeal recipe is this.
1/2 cup quick oats
1 1/4 cup water
1/3 cup Frozen Mixed Berries
2 heaping tsp brown sugar
1/4 tsp cinnamon
Combine the oats, water and frozen berries in a bowl with ample space to expand. Put in the microwave on high for 3 min. Adjust the cooking time so that the oats bubble up over the berries some, but not up and over the bowl. Remove from microwave add brown sugar, and cinnamon. Let stand till it is cool enough to eat, and enjoy.
Steph
12/07/2010 at 1:43 PM (UTC -6)
Jeff – Wow, that sounds fantastic! Of course, anything with berries in it beats pumpkin, in my book.
Erin
12/07/2010 at 4:33 PM (UTC -6)
Although I love hot cereals such as Oatmeal and Cream of Wheat. My husband is like you, Steph, and isn’t a big fan. Since we’ve been married I’ve made it my mission when ever I make hot cereal to make it something he can at least moderately enjoy. So far it’s worked too.
This morning I took our last overripe banana added some almond milk pureed that added it to the oatmeal with some maple syrup and cinnamon. It’s also really good with peaches, cooked apples, or different berries.
Now that I’ve read this I’m interested to try some oatmeal with pumpkin.
Sounds YUMMY!
Erin
12/07/2010 at 4:40 PM (UTC -6)
Oh, I almost forgot when I have extra pumpkin puree around the house it usually doesn’t last too long. Not that it’s frugal, but I love using it to make pumpkin cheesecake, pumpkin ice cream, or pumpkin bread. Usually by Christmas I am all pumpkined out!
Steph
12/14/2010 at 11:44 AM (UTC -6)
Erin – Haha, yeah, I can understand being all pumpkined out! I’ve tried the whole pureed banana and almond milk thing, and I’ve been pretty happy with that too (as far as oatmeal goes, lol).
Karen @ Abundance on a Dime
12/13/2010 at 8:19 AM (UTC -6)
Have you ever tried making baked oatmeal? It’s how I converted my oatmeal-resistant kids to oatmeal lovers
The consistency is firmer and chewier than stove top oatmeal. My recipe is here:
http://abundanceonadime.blogspot.com/2010/09/make-it-from-scratch-oatmeal.html
I throw it together and toss it in the oven before I get in the shower, then it’s ready when I’m done.
Steph
12/14/2010 at 11:18 AM (UTC -6)
Karen – Hmmm… now thatyou mention it, I remember liking baked oatmeal! I guess I could make a big pan of it that we can eat off of for a few days…. Thanks for the inspiration!