Hello from Swan’s Island, Maine! I’m here with friends, enjoying the ocean views and crunchy leaves and I would never like to leave, thank you very much. We’ve been keeping busy doing as much or as little as we want—hiking, going to the beach, thrifting, watching TikTok, playing with my ring light, crafting…As usual, I have kind of taken over the kitchen. It’s just what I do, I suppose. I’ve made a couple of blog recipes (Everyday Cassoulet, Oatmeal Blender Pancakes) and still have one planned to make while I’m here. Today’s Easy Pumpkin Oatmeal, however, was improvised. It was thrown together on the fly on a lazy Monday morning with perfect light and a harbor bell ringing in the background–in a perfect world, it’s the way all my breakfasts would materialize.Easy Pumpkin Oatmeal takes ten whole minutes and is hardly even a recipe. Just toast some oats and then add some water and milk (I used almond). Bring it to a simmer and cook, stirring constantly, for about five minutes or until creamy. Finish it off with some pure pumpkin purée, pumpkin pie spice, brown sugar and butter (the vegan stuff). Easy peasy pumpkin…squeezy?I dished this up with cinnamon apples, vegan butter and maple syrup. I highly recommend eating it in your pajamas in a living room overlooking a lobstering wharf on a fall morning, but if you’re not currently situated on an island in Maine, any dining table will do.Heads up that I’m going to take this Friday off of posting so I can enjoy my vacation, but I’m posting all our Maine meals over on Instagram, and I’ll have a full report and new recipes up next week!
Easy Pumpkin Oatmeal
makes 4-6 servings
3 tablespoons butter (regular or vegan), divided
3 cups old-fashioned oats
3 cups water
3 cups milk of choice (I used almond)
1/4-1/2 teaspoon Kosher or sea salt
1 cup pure pumpkin purée
1/3-1/2 cup light or dark brown sugar, packed (depending on preference)
1 tablespoon pumpkin pie spice
For serving (optional):
cinnamon apples (the filling in this, basically)
toasted chopped nuts
butter (regular or vegan)
Melt 1 tablespoon butter in a medium pot over medium heat. Add oats and toast, stirring constantly, until fragrant (1-2 minutes). Add water, milk and salt, and turn heat up to medium-high. Stir frequently until it comes to a simmer, then stir constantly for 5 minutes or until thickened.
Stir in pumpkin purée, pumpkin pie spice, and brown sugar. Cook 1 more minute. Remove from heat and stir in remaining 2 tablespoons butter.
Serve immediately with desired toppings.