I’ve been making some version of this recipe for years. Every fall when pumpkin everything is everywhere I start making it for my kids. They all love it and for me, it’s easy because it is something that all three of them will eat it.

As with a lot of kids there preferences change often and it’s a little exhausting trying to keep up with all their fickle tastebuds. I’ve been slowly working on streamlining our morning menu since the older two started school and for now, we have oatmeal Wednesdays. And for fall this one is pretty much on repeat every single week.

I love that it comes together quickly and I add extra protein and fat to help balance blood sugar. I’ve even made it ahead of time but stirring all the ingredients in a pan, put the lid on and pop it in the fridge overnight. Then, come morning I can take it straight from the fridge to the stove and serve in about 10 minutes.

I honestly rarely measure but for the sake of sharing it I have been perfecting my measurements for the past few weeks.

Also, as long as you have the pumpkin, liquids and oats it should turn out great if you feel like omitting any ingredients. The recipe is pretty forgiving. If you aren’t a pumpkin lover, I’ve even swapped it out for grated apple. Which was equally delicious!

I’m usually more of a smoothie breakfast kind of gal so most of this goes to the kids but on days they have leftovers, I like to make a little parfait (as pictured). I layer the oats with coconut yogurt and top with blueberries and granola for some crunch. It’s delightful.

My kids topping of choice range from raisins, honey to chocolate chips (which they believe go on everything) so you can top it up as desired.

I hope your family loves this recipe as much as we do!