Pumpkin Oatmeal with Brown Butter
This pumpkin oatmeal combines hearty oats with smooth pumpkin puree and warm spices, cooked on the stove until creamy and thickened. A splash of brown butter is stirred in at the end, adding a nutty depth to the dish's velvety texture and inviting aroma. The final presentation yields a comforting, autumnal bowl with vibrant orange color and a smooth, thick consistency.
Equipment
- Saucepan
- Wooden spoon
- Measuring cups and spoons
Ingredients
- 1 cup old-fashioned rolled oats preferably quick-cooking for faster results
- 2 cups milk dairy or plant-based
- 0.5 cup pumpkin puree cooked or canned pumpkin
- 1 teaspoon ground cinnamon or mix spices as preferred
- 0.5 teaspoon ground nutmeg optional
- 2 tablespoons maple syrup for sweetness
- 2 tablespoons unsalted butter to make brown butter
- Pinch salt enhances flavor
Instructions
- Pour milk into a saucepan and bring to a gentle simmer over medium heat, listening for a soft bubbling sound.
- Add the oats to the simmering milk and stir well to combine.
- Cook the oats, stirring frequently, until they start to thicken and become creamy, about 5 minutes.
- Stir in the pumpkin puree, cinnamon, nutmeg, salt, and maple syrup, mixing until the mixture is smooth and fragrant.
- Reduce heat to low and cook for another 3-4 minutes, stirring occasionally, until the oatmeal is thickened and creamy.
- Meanwhile, melt the butter in a small pan over medium heat, cooking until it turns golden brown and develops a nutty aroma.
- Pour the browned butter into the cooked oatmeal, stirring vigorously to incorporate the rich flavor evenly.
- Remove from heat and let rest for a minute; then, scoop into bowls and serve hot, garnished with extra cinnamon or your favorite toppings.
Notes
Stir frequently during cooking to prevent burning and ensure smooth consistency. Adjust the sweetness by adding more or less maple syrup. For added texture, top with toasted nuts or seeds.