#FoodieExtravaganza ~ Pumpkin Oatmeal

Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Posting day is always the first Wednesday of the month. If you are a blogger and you're interested in joining in the fun, visit us at our Facebook Foodie Extravaganza page. You can also visit our past party submissions on our Pinterest Foodie Extravaganza board. We hope you will enjoy the recipes we are sharing this month. 

January is National Oatmeal Month and we were invited to make a sweet or savory recipe - anything featuring oats!

See what everyone is sharing today!

I had a couple ingredients in the refrigerator that were in need of use, some pumpkin puree and a little bit of condensed milk and decided to put them together into a creamy, comforting breakfast dish! You can make this as thick as you'd like by adjusting the amount of oats you add to the mixture. The sweetened condensed milk adds a thickness and sweetness that makes this oatmeal dish unique compared to the traditional version we typically enjoy. It was a lovely change of pace. The pumpkin and cinnamon add wonderful flavor and color!

Pumpkin Oatmeal 

1 cup rolled oats
1 cup milk
3/4 cup water
1/4 cup sweetened condensed milk
1 tsp vanilla
1 tsp cinnamon
1/8 tsp salt
1/2 cup pumpkin puree

  1. Combine all ingredients in a medium sauce pan and bring to a simmer. Allow to simmer about 10 minutes until oatmeal begins to thicken. If the mixture is too loose, add 2-4 more TBS of oats, if it's too thick, add a little additional water or milk.
  2. Taste and adjust seasonings as needed.


  1. Isn't it great when you can use up those last bits of ingredients? I always have leftover pumpkin puree. What a great way to use it.

  2. Sounds great, and I always have some pumpkin left over too!


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