When the temperatures start dropping, I crave warm, cozy breakfasts. On this particular day, I had been out braving the cold on a drizzly morning run, the wind had blown me home through the front door, and my stomach was rumbling. I needed a warm, filling, and satisfying breakfast. Enter Hearty Autumn Stovetop Oatmeal.
It’s no secret that I’m obsessed with oatmeal for breakfast. Overnight Oats are one of my favourite quick workday morning breakfasts. But there’s something altogether unappealing about eating a jar of cold oats on a cold day. So I’m breaking out of my Overnight Oats box and committing to an additional few minutes to stirring together a bubbling pot of warm, creamy Stovetop Oatmeal instead.
Stovetop Oatmeal literally only takes 15 minutes to throw together – and in 15 minutes you can go from a clean kitchen to a warm bowl of oatmeal on the breakfast table. The combination of ingredients I’ve used in this recipe is an homage to the autumn season: pumpkin puree, dried cranberries, pecans, and warming spices.
- 1 cup old-fashioned rolled oats
- 1 cup water
- 1 cup milk (I like to use almond milk)
- 1 teaspoon vanilla
- ¼ cup pumpkin puree (you could also substitute apple sauce)
- ½ cup craisins
- ¼ cup dates, pitted and chopped
- ¼ pecans, chopped
- 1 tablespoon pumpkin seeds
- 1 tablespoon flax seeds
- 1 tablespoon maple syrup (or to taste)
- coconut flakes, to garnish
- In a medium-size pot over medium-high heat, add oats, water, milk, and vanilla, and bring to a boil.
- Once oatmeal boils, lower heat to a simmer and simmer until thickened, approx 5 minutes.
- Add all remaining ingredients: pumpkin puree, craisins, dates, pecans, pumpkin seeds, flax seeds, and maple syrup and stir well. Thin with additional milk, if desired.
- Serve with extra milk, extra maple syrup, and a sprinkle of coconut flakes.
Recipe yields 3-4 servings, depending on portion size.