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Pumpkin Oatmeal with Toasted Pecans

This pumpkin oatmeal combines creamy rolled oats with pureed pumpkin, infused with warm spices and topped with crunchy toasted pecans. The dish is cooked on the stovetop until thick and velvety, with the pecans adding a nutty crunch and aroma. It results in a hearty, comforting bowl with a vibrant, orange hue and inviting texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup toasted pecans shelled and chopped
  • 1 cup rolled oats preferably old-fashioned
  • 1/2 cup canned pumpkin puree unsweetened
  • 2 cups water or milk unsweetened
  • 1 teaspoon cinnamon ground
  • 1 tablespoon honey optional, for sweetness
  • pinch salt

Equipment

  • Saucepan
  • Toasting Pan

Method
 

  1. Begin by gently toasting the chopped pecans in a dry skillet over medium heat until fragrant and slightly golden, about 3-4 minutes. Set aside to cool.
  2. In a saucepan, bring water or milk to a gentle boil over medium heat, creating a warm base for the oats.
  3. Add the rolled oats to the boiling liquid, stirring constantly to prevent sticking and clumping.
  4. Cook the oats, stirring frequently, until they begin to thicken, about 3-4 minutes.
  5. Mix in the canned pumpkin puree, cinnamon, a pinch of salt, and honey if using, stirring until well combined and the mixture turns a vibrant orange color.
  6. Reduce the heat to low and continue to cook, stirring occasionally, until the oats are creamy and fully cooked, about 2-3 more minutes.
  7. Transfer the cooked oatmeal to bowls and sprinkle the toasted pecans evenly on top for a crunchy finish.
  8. Serve the pumpkin oatmeal hot, optionally adding extra honey or a dash of cinnamon for additional flavor.

Notes

For added richness, drizzle with maple syrup or serve with a dollop of yogurt. Make sure to toast the pecans separately for maximum flavor and crunch.