Categories: Breakfast
Ingredients
- One 15-ounce can pure pumpkin puree
- 2 cups milk, plus more for serving
- 1/2 cup dried cranberries or raisins
- 1/4 cup light brown sugar (packed), plus more for sprinkling
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Kosher salt
- 2 cups old-fashioned rolled oats
- Pepitas (toasted pumpkin seeds), for serving
Directions
-
Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
-
Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.