All Things Orange #SundaySupper...Featuring Pumpkin-Maple Oatmeal

The perfect way to warm up on cool Fall mornings:
Pumpkin-Maple Oatmeal!

The theme for this week's #SundaySupper is All Things Orange, so we're celebrating Fall-inspired ingredients -- from breakfast, to main dishes, to desserts! Our hostess this week is Pam from The Meltaways blog. She challenged us to share a recipe that features any orange-colored ingredient. This could include pumpkin, butternut squash, oranges, etc. We're actually having our first big cool snap in Central Texas this weekend, so I wanted to make something with pumpkin to celebrate the cool breezes! I was looking around at the Food Network website a few days ago and stumbled across a fun recipe for pumpkin oatmeal. I played around with the recipe a bit, making a few additions and tweaks along the way.

I doubled the cinnamon of the original recipe and added a bit of cardamom and freshly grated nutmeg to up the spice quotient a bit. I also added maple syrup to the baking liquid, along with a bit of brown sugar for a touch of sweetness. Add in some golden raisins and chopped pecans for a bit of texture, and you've got a fantastic Fall breakfast on your hands! This hearty dish serves approximately six people.

Pumpkin-Maple Oatmeal

adapted from Food Network's website

Step 1: Combine the following ingredients in a 4-cup measuring cup: 2 cups vanilla almond milk, 1/2 cup pure maple syrup, 1 tbs. vanilla, and 1.5 cups water. Pour into a large pot and place over high heat. Slowly whisk in a 14-ounce can of pure pumpkin (not pie filling!) and 1/3 cup packed brown sugar, until the pumpkin is fully incorporated and bring the mixture to a boil.

Step 2: Add 1/2 cup golden raisins, 1/3 cup chopped pecans and 2 tbs. butter; stir to combine. Add 2 cups quick-cook oats (not instant...), 1 tsp. Vietnamese high-oil cinnamon, 1/2 tsp. ground cardamom, and 5-6 grates of fresh nutmeg. Lower the heat to med-low and cook uncovered for about 15 minutes, stirring every few minutes, until the oatmeal is thickened and completely cooked.

Step 3: Let the oatmeal cool for about five minutes so it can continue to thicken a bit. Spoon the oatmeal into bowls. Top each serving with a pat of butter, some chopped glazed pecans, and a drizzle of maple syrup. Eat and enjoy!

This oatmeal is fabulous...it tastes like pumpkin pie, but it's much healthier! It's sweet -- but not TOO sweet -- homey, and satisfying. The recipe says leftovers refrigerate and reheat well. I can definitely see myself making up a batch of this on Sundays in the fall months and packing individual plastic containers to take to work for breakfast during the week. 

Make sure to join us for the All Things Orange tweet chat on Twitter this evening at 600 CST/700EST. In the meantime, make sure to go visit the rest of the #SundaySupper gang to see what Fall delights they have cooking in their kitchens this weekend!!

Sunrise  (Breakfast and Brunch)

Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes

Kris from In The Kitchen with Audrey and Maureen  is making her Sweet Potato Pancakes

Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins

Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze

Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs

Patti from Comfy Cuisine is bringing Classic Orange Marmalade

Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits

Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts

Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal

Jamie from Mama Mommy Mom is bringing Butternut Squash Butter

Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing

High Noon (Soups, Salads and Sandwiches)

Renee from Magnolia Days is serving up some Butternut Squash Soup

Beate from Galactopdx is bringing her Carrot Ginger Soup

Jen from Juanita’s Cocina is making some Sweet Potato Salad

Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese

Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup

Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad

Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup

Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup

Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup

Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup

Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad

Sunset (Dinner and Main Dishes)

Amber from Mama’s Blissful Bites  is bringing Rice and Fig Stuffed Mini Pumpkins

Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce

Pam from The Meltaways is making some Spooky Stuffed Peppers

Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey

Patsy from Famfriendsfood is bringing her Carrot Souffle

Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter

Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters

Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds

Tammi from Momma’s Meals is making Hearty Pork Stew

Kristin from Kwistin’s Favorites is making Orange Chicken

Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce

Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew

Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese

Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar

By The Bonfire (Sweets, Snacks and Sips)

Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce

Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles

Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa

Anne from Webicurean  is making some Drunken Pumpkin Bread

Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips

Leslie La Cocina De Leslie is making Sweet Potato Atole

Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls

Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites

Tara from Noshing With The Nolands is bringing Oranges En Suprise

Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze

Conni from Mrs. Mama Hen is making Orange Glazed Poundcake

Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe

Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake

Brenda from Meal Planning Magic is whipping up some Pumpkin Cream Cheese Fruit Dip

Laura from Family Spice is making some Gluten Free and Unprocessed Pumpkin Bread

Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread

Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling

Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches

Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies

Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies

Angie from Big Bear’s Wife  is bringing Orange Soda Pumpkin Patch Cupcakes

Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze

Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries

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