Dees Pumpkin Pie Oatmeal Recipes

PUMPKIN PIE OATMEAL

Steps:

• In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes., Remove from the heat; stir in sugar and vanilla. If desired, sprinkle with cranberries and pumpkin seeds; drizzle with additional milk.

PUMPKIN PIE OATMEAL

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.

OAT MILK PUMPKIN PIE WITH OATMEAL COOKIE CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
• Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
• Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
• With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
• Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
• Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
• For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
• Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.

DEES PUMPKIN PIE OATMEAL

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.

PUMPKIN SPICE OATMEAL

Steps:

• Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
• Remove from heat; let oatmeal set 2 minutes before serving.

PUMPKIN PIE OATMEAL

Steps:

• Mix all ingredients.
• Cook over low heat for 20 minutes, or until thick.
• If you want something a bit creamier, use skim milk instead of water.
• For Vegan do not use milk.

PUMPKIN PIE OATMEAL (CLEAN EATING)

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.

PUMPKIN PIE OATMEAL

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.