My friend Amy several months ago mentioned something about a pumpkin pie oatmeal recipe she had found online. Just from the title I knew I would be a BIG fan of this combination. Something about pumpkin and oats seemed to go perfectly together to me. I couldn’t quite picture how the recipe would come together, but after making it I have been hooked ever since (line and sinker!!). This breakfast oatmeal is so healthy and yet tastes like you are eating dessert for breakfast. Since receiving this recipe I have pretty much made this every week since (my year supply of pumpkin is quickly diminishing!). I have yet to get tired of the warm, comforting flavors of the pumpkin and cinnamon. This dish is also a huge hit with my kids. The only thing they hate is waiting for it to cook. It is hard for me to be patient too! I promise, if your kids are hesitant at eating much oatmeal, give this recipe a try. I have yet to meet a child (and I have some picky nieces and nephews) who does not like this recipe. I can’t wait for you to try it. Let me know what you think 😉
This crumble topping is great to have extras of in the fridge. I usually double (or triple) the crumble recipe and keep it in my fridge to eat on steel cut oats, on top of cobblers and even over ice cream. It is the perfect combination of spices, it’s sweet, buttery and nutty. Deeeelish!!
