Best Quaker Pumpkin Pie Oatmeal Recipes

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PUMPKIN PIE OATMEAL



Pumpkin Pie Oatmeal image

Yes, pumpkin pie for breakfast is completely acceptable! And it's not only super healthy but this comes together in just 10 min! EASY!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 8

1 cup old-fashioned rolled oats
1 3/4 cups almond milk
1/4 cup pumpkin puree
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans
1/4 cup maple syrup

Steps:

  • Combine oats and milk in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer, stirring occasionally, until desired consistency is reached, about 3-5 minutes. Stir in pumpkin, vanilla, cinnamon and nutmeg until heated through, about 1 minute. Serve immediately, garnished with pecans and maple syrup, if desired.

OAT MILK PUMPKIN PIE WITH OATMEAL COOKIE CRUST



Oat Milk Pumpkin Pie with Oatmeal Cookie Crust image

Oatmeal cookie lovers will warm up to this custardy pumpkin pie made with a sweet cookie shell and mini cookies on top for the crust. Oat milk and vegan butter keep it dairy free.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings (1 pie)

Number Of Ingredients 23

Nonstick baking spray
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
3 tablespoons vegan butter, at room temperature
1/3 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1 1/3 cups old-fashioned rolled oats
1/3 cup pecans, roughly chopped
1/3 cup raisins
3 large eggs, lightly beaten
One 15-ounce can pure pumpkin puree
1 cup oat milk
3/4 cup packed light brown sugar
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon pure vanilla extract
Vegan whipped cream, for serving

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
  • Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
  • Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
  • With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
  • Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
  • Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
  • For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
  • Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.

PUMPKIN PIE OATMEAL



Pumpkin Pie Oatmeal image

Provided by Sandra Lee

Time 8m

Yield 2 servings

Number Of Ingredients 4

1 can (12-ounce) fat-free evaporated milk, Carnation(R)
1/2 cup pumpkin pie filling, Libby's(R)
1 1/4 cups quick-cooking oats, Quaker(R)
3 tablespoons chopped pecans, Planters(R)

Steps:

  • In a saucepan, combine evaporated milk and pumpkin pie filling. Bring to a boil over medium-high heat. Add oats; cook and stir for 1 minute or until thickened. Stir in 2 tablespoons of the pecans. Top each serving with some of the remaining 1 tablespoon pecans.

PUMPKIN PIE OATMEAL



Pumpkin Pie Oatmeal image

A tasty and healthy breakfast idea!

Provided by ASHESGIZ

Categories     100+ Breakfast and Brunch Recipes     Cereals     Oatmeal Recipes

Time 45m

Yield 4

Number Of Ingredients 10

3 cups boiling water
1 cup steel-cut oats
1 cup pumpkin puree
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground ginger
¾ cup milk
5 tablespoons milk
1 tablespoon brown sugar
¼ teaspoon ground cinnamon

Steps:

  • Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes.
  • Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.

Nutrition Facts : Calories 218.6 calories, Carbohydrate 38.7 g, Cholesterol 5.2 mg, Fat 4 g, Fiber 5.9 g, Protein 7.8 g, SaturatedFat 1.4 g, Sodium 180.6 mg, Sugar 9.4 g

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