Dees Pumpkin Pie Oatmeal Recipes

Steps:

• Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
• Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

Steps:

• Preheat oven to 375 degrees Fahrenheit. Butter a standard-size pie dish and set aside.
• In a medium bowl, whisk together the rolled oats, brown sugar, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, beat the eggs and then add the pumpkin puree, half and half, vanilla, and butter. Mix well.
• Pour the dry ingredients into the wet ingredients and whisk together until well-blended.
• Pour the mixture into the pie plate and slightly smooth the top.
• Bake for about 30 minutes or until the middle is no longer jiggly.
• Cool on a wire rack for 10 - 15 minutes.
• Cut into wedges and serve with with pure maple syrup and slightly sweetened, lightly whipped whipping cream.

Steps:

• In a small pot, bring milk and 6 tablespoons water to a boil over medium heat.
• Add oats, cinnamon, and nutmeg, Reduce heat to medium-low and simmer until liquid is absorbed, about 7-10 minutes, stirring occasionally.
• Once the liquid is absorbed, stir in pumpkin, almonds and (optional) sweetener; set aside.
• Combine 1/8 cup water and protein powder in a separate bowl. Mix with a fork until protein is dissolved. For a smoother consistency, mix powder and water in a blender or food processor and blend until protein powder is dissolved. If sweetener is desired, choose your favorite natural sweetener, such as stevia.
• Pour protein powder mixture over oatmeat and serve.

Steps:

• In a saucepan, combine evaporated milk and pumpkin pie filling. Bring to a boil over medium-high heat. Add oats; cook and stir for 1 minute or until thickened. Stir in 2 tablespoons of the pecans. Top each serving with some of the remaining 1 tablespoon pecans.

Steps:

• Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.
• Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
• Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.
• Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.

Steps:

• In a pint jar or at least 12 ounce glass, mix oats and almondmilk. In a small bowl, mix pumpkin, brown sugar and spice. Spoon over oats. Cover; refrigerate 8 hours or overnight.
• To serve, stir mixture and top with pepitas.
• Refrigerate leftovers.

Steps:

• bring water to boil.
• add pumpkin.
• add oats.
• add spices.
• cook 3 minutes.
• add sugar.
• cook 2 minutes more stirring a lot make sure it is your thickness cook until it is.
• add butter.