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Brown Butter Pumpkin Oatmeal

A creamy and comforting bowl of oatmeal infused with pumpkin, brown butter, and warm spices, perfect for fall gatherings and chilly evenings.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rolled oats
  • 2 cups milk (or water) For a lighter version, use water.
  • 1/2 cup pumpkin puree
  • 4 tablespoons butter Can be substituted with coconut oil.
Spices and Seasoning
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • to taste Salt
  • to taste sweetener (maple syrup or brown sugar recommended)

Method
 

Preparation
  1. In a saucepan over medium heat, melt the butter. Stir continuously as it foams and then begins to turn golden brown, which takes about 4-5 minutes.
  2. Once the butter has browned, add in the rolled oats, stirring to coat them in the butter. Toast for about a minute.
  3. Pour in the milk (or water) and bring the mixture to a gentle boil, being careful not to let it boil over.
  4. Reduce the heat and stir in the pumpkin puree, cinnamon, nutmeg, and a pinch of salt. Cook for an additional 5-7 minutes, stirring occasionally until it reaches your desired thickness.
  5. Remove from heat and stir in your preferred sweetener.
  6. Spoon your oatmeal into bowls and top with your favorite toppings like chopped nuts or dried fruits.

Notes

For perfect brown butter, be patient to avoid burning it. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently on the stove, adding a splash of milk or water if necessary.