Pumpkin Spice Oatmeal

I wait all year to finally bust out this recipe. Pumpkin Spice Oatmeal hits my breakfast table at the slightest suggestion Fall might be lurking around the corner. I whip it up damn near every weekend all through the chilly winter months. This bowl of oatmeal is like a warm, spicy, pumpkiny hug!

Pumpkin Spice is a flavor all too familiar. This time of year, it's sprinkled into pies, lattes, donuts, cookies, cakes, you name it! Oatmeal didn't seem like much of a stretch. The best part - it's guilt free! I use steel-cut oats for lots of good texture and nutritional benefit. Almond milk cuts down on calories. And pumpkin is full of good vitamins and nutrients! Top with a handful of dried cranberries and pecans, and you've got yourself a complete and satisfying breakfast.

Pumpkin Spice Oatmeal

Ingredients

· 4 cups milk or almond milk

· 1 cup pumpkin puree

· ¼ cup brown sugar, packed

· 2 tsp cinnamon

· 1 tsp ground ginger

· ¼ tsp ground clove

· ¼ tsp ground nutmeg

· 1 pinch salt

· 1 tbsp vanilla extract

· 1 cup steel-cut oats

· ½ cup dried cranberries

· ½ cup chopped pecans

In a medium saucepan, combine the milk, pumpkin, sugar, spices and vanilla. Bring to a boil over medium high heat. Whisk in the oats. Reduce the heat to low and simmer uncovered for 25-30 minutes until the oats are cooked through but al dente.

Fold in the cranberries and pecans. Serve hot.

Serves 4y

Gluten Free Friendly!

Double check your nutrition labels to ensure the oats and nuts are processed in a gluten free facility.