While I recognize that summer is still in full swing, especially here in southern California, we’ve been feeling the need for some fall flavors here in my house. We bought our first fall squash of the season a few weeks ago at the Farmer’s Market, roasted it up along with a turkey breast for a mini Thanksgiving dinner, and have been working our way through the leftovers ever since. My favorite way to use up my roasted squash has been in this delightful oatmeal recipe, which is super healthy, made in bulk for easy grab and go breakfasts throughout the week, and full of fall flavors.
I made this recipe using the oatmeal setting on my rice cooker, which I absolutely love for morning batches of oatmeal because it makes a lot, and I can set it and forget it while I go about the rest of my morning routine. However, if you don’t have a rice cooker, this can be easily made on the stovetop over medium low heat, stirring occasionally until the oatmeal is cooked through. It takes a little more work and babysitting to make it this way, but the resulting oatmeal is totally worth it! This will also work well using an InstaPot instead of a rice cooker, so consider that an option if you have one.
I use milk for my oatmeal base because I like the added protein and fat that keeps me full longer throughout the morning, but feel free to swap for all water for a lower calorie oatmeal, or even go half milk half water for a nice in-between. Plant-based milk will also work great here if you’re going for a fully plant-based breakfast. I used maple syrup as my sweetener here, but feel free to use sugar or brown sugar, or any sweetener alternative of choice.
The pumpkin that I used was pre-roasted and cooked before going into the oatmeal, which is key to success here. Starting with raw pumpkin will leave you with crunchy pieces of pumpkin in your oatmeal, because it won’t cook in time with the oatmeal. This recipe is a great application for any leftover, roasted pumpkin or butternut squash that you might have on hand from a previous dinner the night before.
Recipe down below, photo up top! This recipe makes enough for 4 big servings (5-6 smaller servings) of oatmeal. Leftovers can be stored in containers in the refrigerator after cooking, and can be reheated in the microwave for a quick grab and go breakfast later in the week.
Pumpkin Spice Oatmeal
- 2 cups rolled oats
- ½ cup maple syrup
- 2 cups milk (or water)
- 2 tsp cinnamon
- ¼ tsp salt
- 1 cup of roasted pumpkin or butternut squash, diced
- Dice the roasted pumpkin (or butternut squash) into small, ½ inch cubes. Set aside.
- In a large saucepan or in the cooking vessel of a rice cooker or InstaPot, add the oats, maple syrup, milk, cinnamon, and salt. Stir to combine.
- Add the diced squash to the oat mixture, gently stir to combine.
- If using a rice cooker with an oatmeal setting, set the cooking vessel into the rice cooker, set on the oatmeal setting and allow it all to cook through. Once cooked, gently stir to combine, and serve.
- If using a pan on the stovetop, place over medium low heat, and cook until all liquid is absorbed by the oats and the oats become tender, stirring occasionally, about 10 minutes.
- Serve immediately, and portion any leftovers into containers for re-heating another day.