Warm you up with a seasonal comforting breakfast that tastes like a pumpkin pie. Deliciously flavored with cinnamon, this healthy oatmeal is ready in 5 minutes only. There is absolutely no reason to skip breakfast!
Sometimes all we need is something to cheer us up. This is how I feel right now, after a very sad week for me with the loss of someone I have loved my entire life and who left us far too early. Life feels terribly unfair sometimes. While I still can’t realize that it is for real, I am currently in the plane while you are reading this article, on my way to France to be with my family for a few days. Distance doesn’t matter when it’s about love. Love comes first.
As I need to cheer me up the best I can, comfort food is the only one that matters to me right now. When I say comfort food, I don’t mean junk food, I mean something easy to prepare and that is connected to something sweet in life, like a sweet memory. I have just baked a batch of madeleines for instance, as they are sweet, soft and tender in the inside, and evoke me my childhood (not to quote Proust with it’s “petite madeleine”) and tender memories. Also, brekfast are to me something that is comforting – my breakfast often taste sweet while still being healthy.
What I suggest today is a very seasonal comforting breakfast that will warm you up if like my dear friends in Sweden, you are already struggling with the cold and huge amounts of snow, or if you simply face lower temperatures that make you realize that Fall has now arrived, as it is the case here in Chicago. I always consider pumpkins as comforting ingredients, and I love them both in a savory version in a soup or in dessert like in my pumpkin cheesecake muffins.
Now I can enjoy them for breakfast too, in a weekend version when you have time for baking with my amazing pumpkin spice cinnamon rolls (so soft, sweet and flavorful), and now in a weekday and healthy version with this pumpkin maple oatmeal. Oatmeal always make a perfect comforting breakfast to me. It’s easy, super quick to prepare, and you can make so many different versions that with a little bit of imagination, you never get tired of them.
This oatmeal tastes like a pumpkin pie, and this is what I love with it. I am sharing with you here the basic recipe that I make, but then feel free to improve it depending on your mood of the day. Personally, I almost always add some mini chocolate chips on top, and sometimes replace the pumpkin seeds with pecans (I love pecans). If you like cranberries, the combo cranberries-pumpkin seeds is always a winner too. For a quicker version, you can use instant oats occasionally but I don’t really recommand them, as they retain less of their texture and often cook up mushy.
Oh, and don’t forget, right now is the perfect time to enjoy pumpkins, so don’t wait to loog before trying this comforting breakfast recipe!
- ¼ cup (20g) old-fashioned oats (gluten-free if necessary)
- ½ cup (120 ml) almond milk
- ½ cup (122g) pumpkin purée
- ¼ teaspoon ground cinnamon
- 1 pinch ground nutmeg
- ½ Tablespoon brown sugar
- 1 large Tablespoon maple syrup
- 1 teaspoon pumpkin seeds
- Combine oats and milk in a small saucepan over medium heat.
- Bring to boil. Reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes.
- Stir in pumpkin puree, cinnamon, nutmeg, until heated through, about 1 minute.
- Add brown sugar and stir well.
- Pour into a bowl, pour maple syrup on top and garnish with pumpkin seeds. Enjoy!