Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Pumpkin Pie Spice Oatmeal

BreakfastDina CheneyComment

For even more flavor, stir in canned pumpkin puree. I also love to add plain unsweetened nondairy milk, such as almond, hazelnut, or coconut, when reheating.

Serves 6

  • 1 tsp salt
  • 3 cups quick oats
  • ½ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ cup maple syrup
  1. In a medium-large saucepot, bring 6 cups water and the salt to a boil over high heat. Once boiling, stir in the oats, cover, and cook on medium-low to low heat until the oats are tender and most of the water has cooked off, 8-10 minutes. (If necessary, uncover pot and continue cooking until most of the water cooks off and the oatmeal thickens.) Stir in the maple syrup, and serve.