Pumpkin spice porridge

It’s cold out here, and gray, and somehow Halloween is already just a week (plus one day) away! It’s stating the obvious, but isn’t it strange and unsettling how these pandemic-shadowed, politically divisive, stormy, fiery, worn-down, restless days have a way of making time seem at once stagnant and lightning quick? We’ve just got to keep holding on and taking comfort in every little ounce of comfort to be had. Like pumpkin porridge.

We’re very grateful for the dull skies right now. Our poor, beautiful state has been getting ravaged by fires, with recent evacuation threats mere miles from our own neighborhood. Waking up after an especially dramatic night to mist and cold felt so refreshing. Rain so often echoes tears, but Sunday morning it felt like the earth was reclaiming herself, sweeping in a wave of optimism.

But back to pumpkin oatmeal. With so much chaos, it feels like we’re missing out—on pumpkin spice! I know, there is way more worth mentioning. Who knew FOMO would be such a thing during a pandemic? It turns out, it can be pretty intense. But at least when it comes to missing out on fall flavors, there are plenty of simple things we can do, in the comfort of our own kitchens to boot (especially when yours isn’t torn up with burst-pipe induced water damage like ours has been).

I love, love pumpkin pie, but that doesn’t mean I eat it often. Every autumn, though, I do go a little crazy for ‘pumpkin pie’ riffs on everything, from smoothies to oatmeal—then again, who doesn’t, right? When it comes to porridge, it’s so easy to whip up a wholesome, nourishing, satisfying pumpkin-spice breakfast almost worthy of being dessert. You don’t really need a recipe, though I’ll write it up as one, anyway. All you need to do is prepare your porridge in your usual way—my FAVORITE is in the rice cooker, if you have one. Creamy, tender, prepped overnight for a warm, fragrant beckoning breakfast. It’s a game changer once you try it. You can go with whole oats, steel cut oats, or something more outside of the box, like quinoa. Add a 1/4 to 1/2 Cup of pumpkin per half cut grains, maybe a little maple syrup if you like, and a good shake of pumpkin pie spice and maybe even a splash of vanilla. Top with roasted pecans and enjoy.

I hope you and yours are healthy and well, and finding plenty of pleasure from all things pumpkin spice nice. xo

Pumpkin spice porridge
Serves 2

1 Cup oats or other whole grains
3/4 Cup unsweetened non-dairy milk (I love almond or soy)
23/4 Cup water
2 Teaspoons pumpkin pie spice
1/2 Cup pumpkin puree, or more to taste
2 Teaspoons maple syrup, optional
Pinch sea salt
1/4 Cup chopped pecans or more to serve

For stovetop:

In a medium saucepan, combine oats, milk, water, and pumpkin pie spice. Bring to a simmer over medium heat. Stir in pumpkin, maple syrup, and salt. Cover and let cook 5 minutes or to desired consistency.

For rice cooker:
Place all ingredients in rice cooker and set to cook on regular rice setting.