Quick Pumpkin Oatmeal Food

QUICK PUMPKIN OATMEAL

Steps:

• Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a 4-quart microwave-safe bowl.
• Cook on High for 12 to 15 minutes, stirring once. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.

BEST PUMPKIN OATMEAL (HEALTHY + EASY)

Steps:

• In a saucepan, combine oats, pumpkin puree, pumpkin spice, plant milk , water, and salt, bring to a boil, reduce heat to simmer and cook over a gentle boil for 3 - 4 minutes. Remove from heat and let stand for 2 to 3 minutes.
• Add ingredients in a large bowl and mix well to combine. Microwave on HIGH for 3 minutes, stopping to stir after 2 minutes. To prevent the oatmeal from boiling over, be sure to use a larger, wider bowl. Let cool a few minutes before serving.
• Combine oats, pumpkin puree, pumpkin spice, plant milk, water, and salt into the bottom of an Instant Pot insert. Give a good stir to mix in the pumpkin puree. Attach lid, turn to lock, and set valve to SEALING. Manually set to cook for 1 minute on HIGH pressure, and let the pressure natural release for 5 minutes. Total time, including coming to pressure, is about 17 - 20 minutes.
• Combine oats, water, pumpkin puree, pumpkin spice, 1plant milk, and salt in the bowl of a slow cooker. Stir well to combine and break up the pumpkin puree. Cook on LOW for 8 hours.
• Place oatmeal in your serving bowl, top with pecans, and drizzle of maple syrup and plant milk.
• Serves 2
• Leftover oatmeal can be stored in the refrigerator for 5 - 6 days and make for great grab-n-go meals. For longer storage, freeze for up to 2 - 3 months. Let thaw in the refrigerator before reheating.

PUMPKIN OATMEAL

Steps:

• Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

PUMPKIN OATMEAL BARS

Steps:

• In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray., For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling., Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

BAKED PUMPKIN OATMEAL

Steps:

• Preheat oven to 350°F.
• Start cranberries soaking in hot water to plump them.
• Mix first five ingredients (butter through eggs).
• Stir in dry ingredients.
• Drain cranberries and stir into mixture along with nuts (if using).
• Pour into buttered 9x12 pan (I use glass).
• Bake for 30 - 40 minutes until center springs back when touched.
• Cut into squares, place in bowls, and serve hot with milk.