Description

Since I started making oatmeal on the stove, I’ve never turned back. It yields a better flavor and texture in my opinion, and the hippie in me doesn’t like the microwave anyways. But, feel free to make this oatmeal in the microwave if you want – you’ll still get a delicious bowl of oats. Since I think oatmeal is very easy to tailor to suit your tastes, I put a lot of ranges of measurements in the recipe so you can decide how you want your bowl to taste. Do I want it more or less sweet? More or less spiced? I give you the framework, and you control the results. *Vegetarian, Vegan*

Ingredients

Scale

1/3 cup old fashioned oats
1/3 cup milk of choice (I prefer non-dairy milks for stove top oats since they don’t curdle as easy)
1/3 cup water
2–3 tablespoons canned pumpkin
2–6 teaspoons maple syrup (or sub brown sugar)
1/2 teaspoon chia seeds, optional
1/8–1/4 teaspoon pumpkin pie spice (depending on how much you like the spice – I used 1/8 teaspoon for my first bowl and thought it was very lightly spiced)
1 drop molasses (if using maple syrup as sweetener)
2–3 tablespoons pecans, chopped
sprinkle of ground flaxseed, optional

Instructions

In a small pot, combine oats, milk, water, pumpkin, maple syrup, chia seeds (if using), pumpkin pie spice, and molasses. Stir together and turn heat to medium low.
Cook oats, stirring occasionally, until they reach your preferred texture & consistency, about 10 minutes. Note: There are many types of oats – the thicker, the longer they will take to cook. Check the cook time on your package to be more exact on preparation time.
Pour oats into a serving bowl and top with pecans and flaxseed (if using). Enjoy!