With all the flavors of pumpkin pie stirred into a creamy bowl of oatmeal, this quick and easy Pumpkin Pie Oatmeal is our favorite fall oatmeal.

It’s hard to beat a hot fragrant breakfast that can be on the table in less than 15 minutes.

Pumpkin Spice Oatmeal

We enjoy topping our bowls of oatmeal with a swirl of freshly whipped cream to make it even more like pumpkin pie.

The whole family enjoys this oatmeal and the kids have requested this again every single day this week; I think I’m safe to say that it is a hit.

It’s been ten years since we first made pumpkin spice oatmeal and this is still my middle son’s favorite oatmeal. He happily makes this oatmeal throughout the year.

There’s nothing better than having a terrific breakfast that the kids can make on their own. Especially when they make enough to share with me.

Oatmeal Ingredients

• rolled oats
• water
• milk
• pumpkin puree
• brown sugar
• pumpkin pie spice mix
• kosher salt

Pumpkin Oatmeal Recipe

1. Combine all ingredients in a large saucepan and bring to a boil.
2. Reduce heat to a simmer and cook over medium-low heat for 5-8 minutes, stirring constantly until the oatmeal has thickened.
3. Remove from the heat, portion into serving bowls, and top with whipped cream or a drizzle of heavy cream.

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The smooth creamy texture of brown sugar ice cream with its rich caramel, toffee-like flavor makes this the perfect ice cream to take me into fall.

Brown Sugar Ice Cream

Creamy vanilla homemade ice cream is my absolute favorite. But I like to mix things up a bit every once in a while. Creating a slighting richer ice cream with brown sugar is one way to do that.

Why brown sugar instead of white sugar? Brown sugar is simply white sugar with the addition of molasses. The molasses in brown sugar gives a deep caramel or subtle toffee flavor.

Note: I did not put additional molasses in this recipe. However, feel free to add a teaspoon or so to your liking. Depending on my mood I have been known to sneak it in.

Brown sugar changes up the ice cream for something a bit richer tasting. Plus if you are out of white sugar and still want to make ice cream, you can! It is always good to have options.

Mixing up the ice cream base couldn’t be easier. Place all your ingredients in a bowl and whisk. It might take your brown sugar a bit longer to dissolve, so a little extra whisking might be needed, but worth it.

Cinnamon Brown Sugar Ice Cream

You can add in so many delicious things to ice cream. Cinnamon and cinnamon chips pair perfectly with brown sugar. You may recall just how much we love cinnamon ice cream – we love it so much we have 5-minute cinnamon ice cream recipe and a french-style custard too.

Caramelized almonds, candied walnuts, or cinnamon-roasted pec

Mom’s Lemon Meringue Pie

My mom was famous for her Lemon Meringue Pie growing up. In fact, she still is!  It was often requested for parties or sick visits. (Really, I remember people asking my mom to bring this pie instead of chicken noodle soup when they were sick!)  I often forget how good it is until I make it-then I just can’t stop eating it!

This recipe starts with a flakey homemade pie crust that is filled with smooth and creamy lemon filling and topped with toasted meringue. It is totally irresistible!

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Coconut Lovers be warned, this coconut rice krispie treat is going to star in your food daydreams for years to come. I adore coconut and I also LOVE a great rice krispie treat, so this combination is pretty much my idea of snacking perfection.

Coconut Rice Krispie Treats

While I’m admittedly a sucker for an amazing rice krispie treat, not just any rice krispie treat will do. If it’s too hard and it scratches the roof of your mouth, that’s just wrong.

Falling apart in your hands? That is not cool. It needs to be just firm and sticky enough to hold together, yet soft and chewy and absolutely loaded with marshmallows. If I’m indulging in a rice krispie treat, it had best be worth the indulgence.

The ratio of butter to marshmallows to rice krispies is important. But the real secret is the marshmallows, you’ll reserve some of them to stir in at the last minute. Melt the majority of them with the butter but then stir two cups in just before the cereal is entirely combined.

The marshmallows will melt just enough to stick together with the cereal. Yet be soft pillowy pockets of sweetness mixed into the rice krispie treats.

My other rice krispie secret to keep in mind in order to achieve the perfect rice krispie treats. Don’t press too hard when you are spreading them into the pan.

Press as lightly as you can in order to spread them out. If you press them down too much, you’ll wind up with a very firm rice krispie treat, instead of perfectly stretchy slightly sticky treats.

Remember, don’t skimp on the marshmallows. I love the additional gooey-ness the extra marshmallows provide. It seems like a mountain of marshmallows initially, but I’m promising you now that these are amazing rice krispie treats!

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Browned Butter Sage Honeynut Squash

If you have never tried honeynut squash, get your buns to the grocery store, buy a couple and then make this browned butter sage version!

Have you ever heard of honeynut squash? It’s a cross between buttercup and butternut squash, and it’s one of my absolute favorite squash varieties ever. You can easily sub butternut or buttercup or even sweet potatoes ps.

We started making this based off of a ravioli with brown butter sage we had in Florence Italy, and slowly it has evolved into a veggie dish instead of just pasta. We use lemon instead of white wine to brighten the heaviness of this root veggie.

Why You Will Love This Squash Recipe

My favorite part of the dish, well ok I’ve got a few, but first up is that it’s just in one skillet. No need to turn on an oven, though you could certainly roast them and then finish in a pan if need be. Honeynut squash is much more tender than butternut, so cooking it is much quicker and easier.

Number two is even more important, it’s all about the nuttiness of browned butter. Simple, aromatic, and rich without much work.

Finally, throw in a little sage, salt and pepper and a squeeze of lemon if you have it and youR