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*
- 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
- 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!