This is a quick and easy, and very delicious way to use up some of that leftover canned pumpkin from making a Pumpkin Spice Bundt Cake with Buttermilk Icing, or if you’re just in the mood to start the day off with this creamy, subtly spicy taste of Fall.
Pumpkin Spice Oatmeal
Serves 2.
Ingredients:
1 ½ cups milk
½ cup canned pumpkin
1 cup old-fashioned rolled oats
2 tablespoons brown sugar
1 tablespoon butter
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
Pinch of salt
Directions:
In a saucepan, heat milk and pumpkin to a simmer. Add oats and simmer for 4 minutes, stirring frequently. Add butter, brown sugar, cinnamon, nutmeg, cloves, and salt. Cook 1 minute more. Sprinkle with additional brown sugar or cinnamon if desired and serve.
