Recipes › Pie Pumpkin (Squash) › Pumpkin Spice Latte Oatmeal
Pumpkin Spice Latte Oatmeal
Steel-cut oats cooked with fresh pie pumpkin purée, espresso, and pumpkin spice — all the flavors of the seasonal coffee order but in a nutrient-dense breakfast bowl. The pumpkin adds body and natural sweetness, while the espresso gives an energizing bitterness that grounds the spiced sweetness. Real pumpkin, not syrup.
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Ingredients
- ½ cup pie pumpkin purée, fresh or from roasted pumpkin
- ½ cup steel-cut oatsRolled oats work but reduce cooking time
- 1½ cups milkOat milk for dairy-free
- ½ cup water
- 1 shot strong brewed espresso, about 1.5 oz2 tsp instant espresso powder dissolved in 2 tbsp water
- 1 tsp pumpkin pie spice
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp whipped cream, for topping (optional)
Contains: cereals gluten, milk.
Method
- Combine milk and water in a saucepan and bring to a simmer over medium heat.About 3 min
- Add oats and salt. Cook, stirring occasionally, for 20 minutes until tender and creamy.About 20 min
- Stir in pumpkin purée, espresso, pumpkin pie spice, maple syrup, and vanilla. Cook 2 more minutes.About 2 min
- Taste and adjust sweetness. Add more spice if desired.About 1 min
- Serve in warm bowls topped with whipped cream and an extra dusting of pumpkin pie spice.About 1 min
Tips
- Steel-cut oats give a more substantial, nutty bowl — rolled oats work but are soupier
- The espresso is key for balancing the sweetness — don't skip it
- Make a large batch of the oatmeal base and portion; reheat individual servings with a splash of milk
Ring the changes
- Top with toasted pepitas and a drizzle of tahini for extra nuttiness
- Add a tablespoon of almond butter stirred in for a richer, more filling breakfast
Keeping it
Refrigerate for up to 5 days. Reheat with a splash of milk, stirring well.
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