Happy Sunday! We’re in the final countdown to Thanksgiving!! What’s on your menu for this year? I’m thinking:
Maple-Dijon Roasted Brussels Sprouts
Whole Wheat Butternut Spice Cake
and Healthy Pecan Pie Truffles
Plus, you know, mashed potatoes, green bean casserole, stuffing, gravy, cranberry sauce, and a handful of other roasted veggies. So, the usual. Plus like 6 pies. Did I mention my family goes a little crazy at the holidays? There will be turkey too, but obviously I’m all about the sides. 
I’ve been craving pumpkin pie lately, but can’t possibly limit myself to eating it for just one Thursday of the year. I want pumpkin pie all the time. So, first I turned it into a smoothie, and now I’m pumpkin pie-ing oatmeal. This would make the perfect healthy, hearty breakfast on Thanksgiving morning, but wouldn’t be out of place any morning between now and the end of March. 
To make this oatmeal, you’ll need pumpkin purée. I used homemade, but if you have canned, don’t let that stop you from enjoying this magical breakfast. Oats get cooked in whatever milk you love (coconut, almond, cow’s-you do you), then a big dollop of pumpkin purée, cinnamon, ginger, nutmeg, and maple syrup all get stirred in. To send the whole thing to Flavor Town (can you tell I’ve been watching too much Guy Fieri?), this pumpkin pie oatmeal gets a sweet, crunchy, nutty topping in the form of maple candied pecans and pepitas.
This creamy, sweet, pumpkin-y oatmeal with crunchy nuts seems complicated, but can be made in 20 minutes or less on the stove. If you have guests staying at your house for the holiday, they will love waking up to a big, warm bowl of pumpkin pie. You could even set up a build-your-own oatmeal station with the option to have pumpkin pie or Apple Pie Oatmeal. Set out a dish of maple syrup, some cream and extra fruit for topping, and let everyone dig in. 
I hope you love this oatmeal as much as I do. It’s thick, creamy, and perfectly reminiscent of pumpkin pie. Plus, the crunchy nuts are like the breakfast version of pie crust you never knew you were missing. If you try this recipe, let me know! Leave a comment here or take a picture and tag me #bakedgreens on Instagram. Happy (almost) Thanksgiving, friends!
Pumpkin Pie Oatmeal with Maple Cinnamon Pecans
Ingredients
- 1 cup dry oats
- 2 cups milk of choice
- 1 teaspoon vanilla extract
- A pinch of salt
- 1/2 cup pumpkin purée
- 2 Tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- A pinch of nutmeg
Maple Cinnamon Walnuts & Pepitas
- 1/4 cup pecans
- 1/4 cup pepitas aka shelled pumpkin seeds
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 1 Tablespoon maple syrup
- A pinch of salt
- Extra maple syrup milk or cream, and banana, for topping (optional)
Instructions
- 1. Put oats, milk, salt, and vanilla in a medium pot over high heat. As soon as it comes to a boil, reduce to medium-low and let simmer for 5 minutes, stirring occasionally.
- 2. While the oats cook, add pecans and pepitas to a skillet over medium heat. Toast for 8-10 minutes, stirring occasionally, until they start to brown. As soon as the nuts and seeds are golden and fragrant, turn off the heat and add all remaining ingredients. Stir to distribute the maple syrup, then transfer to a plate to cool.
- 3. When oats are done cooking, add all remaining ingredients, stir, and let cook for 1-2 more minutes. Divide oats into two bowls, top with nuts, and eat immediately.