Skillet Pumpkin Pie Oatmeal
This skillet pumpkin pie oatmeal recipe works up in just minutes, resulting in a satisfying, indulgent, & festive fall breakfast for camping.
Servings: 2 Generous Servings
Calories: 254kcal
Equipment
- 1 Skillet
Ingredients
- 1 cup Rolled Oats
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Ginger
- Pinch Ground Cloves
- Big Pinch Salt
- Pinch Nutmeg
- 1 cup Almond Milk or more water
- 1 cup Water or more almond milk
- ½ cup Pure Pumpkin Puree
- 2 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- Optional garnishes: Maple syrup Greek Yogurt, Toasted Walnuts, Pepitas
Instructions
- Get a medium fire going. If you’re cooking this at home, you can use medium heat on a stovetop.
- In a large cast-iron skillet, combine the oats, spices, and salt. Add the almond milk and water, stir once again to combine.
- Bring the mixture up to a low boil, allow to simmer for 5 minutes.
- Add the pumpkin puree and maple syrup, allow to simmer for another 5 minutes or so, or until the liquid has absorbed and the oats are the texture you’d like.
- Remove from heat, stir in the vanilla extract.
- If you’d like, you can thin the oatmeal out with a little more water or milk, if desired.
- Serve hot, with any garnish you might like.
Notes
Leftovers
Personally, I prefer this skillet pumpkin oatmeal served fresh off the campfire, but leftovers will last a few days, if you have too much.
Just allow it to cool, transfer it to an airtight container, and keep it in the fridge until you’re ready to eat it.
Leftovers are best served warm - you may want to add a little more liquid to thin it out!
Nutrition
Calories: 254kcal | Carbohydrates: 47g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 176mg | Potassium: 326mg | Fiber: 7g | Sugar: 15g | Vitamin A: 9534IU | Vitamin C: 3mg | Calcium: 218mg | Iron: 3mg
