Pumpkin Coconut Oatmeal

Oatmeal is such a versatile breakfast food. You can add whatever you want to it, make it as sweet or not-sweet as you want, and cook it with pretty much any liquid. Thanksgiving is in less than a week which means the pumpkin craze will soon be transitioning to the chestnut craze, whereby after Christmas we will all have to go back to eating regular food. I used steel-cut oats for this one so it takes a little bit longer than using rolled oats, but feel free to experiment if you prefer rolled oats.

Pumpkin Coconut Oatmeal (serves 4)

1 cup pumpkin puree
1 cup soy milk
1 1/2 cups water
1/2 tsp. pumpkin pie spice
1 cup steel cut oats
2 Tbls. purple maple syrup
2 Tbls. brown sugar
1/4 cup shredded coconut
2 Tbls. chopped walnuts, toasted (optional)

In a large pot combine the pumpkin, soy milk, water, and pumpkin pie spice and bring to a boil.

Stir in the oats and lower to a simmer. Cook uncovered, stirring occasionally, for 25 minutes.

Stir in the maple syrup, brown sugar, and coconut, and cook for 5 more minutes. Spoon into bowls and top with toasted walnuts, if desired.