Categories: Breakfast

Ingredients

• One 15-ounce can pure pumpkin puree
• 2 cups milk, plus more for serving
• 1/2 cup dried cranberries or raisins
• 1/4 cup light brown sugar (packed), plus more for sprinkling
• 1 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• Kosher salt
• 2 cups old-fashioned rolled oats
• Pepitas (toasted pumpkin seeds), for serving

Directions

1. Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).

2. Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

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