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Pumpkin Spiced Oatmeal with Toasted Pumpkin Seeds and Ginger

This pumpkin oatmeal combines creamy, cooked oats with pureed pumpkin and warm spices, creating a smooth and fragrant porridge. Topped with toasted pumpkin seeds and a splash of fiery ginger, it offers a comforting yet energizing breakfast with a appealing texture and visually inviting appearance.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats preferably quick-cooking
  • 1 cup milk dairy or plant-based
  • 0.75 cup canned pumpkin puree unsweetened
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 2 tablespoons maple syrup or honey if preferred
  • 2 tablespoons toasted pumpkin seeds for topping
  • 1 inch fresh ginger peeled and grated

Equipment

  • Medium saucepan
  • Wooden spoon or spatula

Method
 

  1. Measure out the oats and combine them with milk in a medium saucepan. Bring to a gentle simmer over medium heat and stir occasionally until the oats absorb most of the milk and begin to thicken, about 5 minutes.
  2. Add the pumpkin puree, cinnamon, ginger, salt, and maple syrup to the oats. Stir well until the pumpkin and spices are evenly incorporated and the mixture is smooth and fragrant.
  3. Continue cooking the oatmeal, stirring frequently, until it reaches a creamy, thick consistency, about 3–4 more minutes.
  4. Meanwhile, grate the fresh ginger finely and toast the pumpkin seeds until golden and fragrant in a dry skillet over medium heat.
  5. Remove the oatmeal from heat and pour it into bowls. Top each with the toasted pumpkin seeds and a small drizzle of extra maple syrup if desired.
  6. Serve immediately while warm, enjoying the creamy texture, fragrant spices, and crunchy seed topping.

Notes

You can customize the toppings by adding dried cranberries, chopped nuts, or a dollop of yogurt for extra richness.