Pumpkin Spice Latte Oats (Printable)

Creamy oats with pumpkin purée, espresso, and warm spices for a cozy breakfast bowl.

# What You'll Need:

→ Oats Base

01 - 1 cup rolled oats
02 - 2 cups milk (dairy or non-dairy)
03 - 1/2 cup unsweetened pumpkin purée

→ Flavorings

04 - 1/2 cup strong brewed coffee or 1 shot espresso
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)
07 - 1/2 teaspoon vanilla extract
08 - Pinch of salt

→ Toppings (optional)

09 - 2 tablespoons Greek yogurt or whipped cream
10 - 1 tablespoon chopped pecans or walnuts
11 - Extra sprinkle of cinnamon
12 - Drizzle of maple syrup

# How to Make It:

01 - In a medium saucepan, combine oats, milk, pumpkin purée, brewed coffee, maple syrup, pumpkin pie spice, vanilla extract, and salt.
02 - Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking.
03 - Cook for 7 to 10 minutes until oats are tender and liquid is mostly absorbed, resulting in a creamy texture.
04 - Divide the creamy oats between two bowls.
05 - Top each serving with Greek yogurt or whipped cream, chopped nuts, a sprinkle of cinnamon, and a drizzle of maple syrup if desired. Serve warm.

# Expert Tips:

01 -
  • It tastes like a café latte you actually made yourself, without leaving your kitchen or spending seven dollars.
  • The whole thing comes together in fifteen minutes, which means you can have this on a weekday morning without thinking.
  • Pumpkin purée makes the oats so creamy you'll forget you didn't add butter or cream.
02 -
  • The oats keep cooking even after you take the pan off heat, so pull them off the stove when they still look slightly looser than you want—they'll firm up in the bowl.
  • Stirring frequently isn't just a suggestion; it keeps the pumpkin from sinking to the bottom and scorching while the rest stays watery.
03 -
  • Brew your coffee the night before so it's room temperature when you need it—it doesn't dilute the oats the way hot coffee does.
  • Toast your nuts in a dry pan for thirty seconds right before you add them; the warmth intensifies their flavor and makes them taste less like an afterthought.
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