Pumpkin Pie Oatmeal




Drum roll please…….

We have reached Pumpkin Week!

This recipe marks day one of a delicious fall flavored week at A Rented Kitchen. I don’t know about you, but I’m pretty jazzed on the idea.

Fall is one of my absolute favorite seasons. The word alone catapults images through my mind of burgundy cardigans, hands wrapped around warm coffee cups, the crunch of leaves, and books by windowsills.

In the food world however, fall always makes me think of warm dishes, baked goods, cinnamon, and more often than not- pumpkin! {duh}

Thus, in celebration of this beautiful season, and one of my favorite ingredients, we will be celebrating with a weeklong series on fall’s premier vegetable, the pumpkin!

Today’s recipe is for Pumpkin Pie Oatmeal- I figured it would be wise to start off with a dish reserved for the most important meal of the day!

Therefore, dig in people. I have had this Pumpkin Pie Oatmeal for breakfast the last two days, and I promise you it is deeeeeelicious. Your tastebuds will be so grateful.

Come back tomorrow! More delicious pumpkin recipes to come!

With Love,

A Rented Kitchen




  • 2 cups 1-minute (gluten free) oats
  • 2 cups almond milk
  • ¾ cup canned pumpkin
  • 1 tablespoon light-brown sugar
  • 2 teaspoon pumpkin pie spice
  • Pinch of salt
  • Craisins
  • ¼ cup mini chocolate chips (optional)
  • ¼ cup chopped walnuts (optional)
  • Toasted Coconut (optional)


  1. In a large microwave safe bowl, combine all of the ingredients (omitting the toppings), and whisk until evenly combined.
  2. Microwave approximately 2 minutes, or until the oatmeal has reached a desired consistency. (To make thicker oatmeal, continue to microwave, to thin, stir in additional milk!).
  3. Top with desired toppings- walnuts, Craisins, chocolate chips, and/or toasted coconut! Enjoy!



Notes and Tips!:

  • Source: The Cookie Rookie
  • Like this recipe? Check out these other delicious oatmeal recipes from ‘A Rented Kitchen’! (Recipe links found below photos):


Healthy Peach Cobbler Oatmeal





I decided to take summer classes this summer, three to be exact. For those of you curious, that’s time and a half…. Ugh.

My courses finally ended last week, which means that right now, I am on Va-ca-tion! (Praise God from whom all blessings flow!)

My parents have always done a great job of taking my younger brother and I somewhere new for a week of vacation more summers than not.  Neither my brother nor I had ever spent any time in the north east, so we are currently vacationing in the cute and sleepy town of Germantown, New York.  It’s awesome.

We’ve rented a little house right on the Hudson river and are spending our days reading, walking, cooking, and laughing together.  I realize, it doesn’t get better than that, and I am so grateful.

On one of our family excursions we passed a sign that read “Pick Your Own Peaches,” so yesterday afternoon we loaded in the car and found ourselves in the largest orchard I have ever set foot on.


My brother, Nathan, and I at the peach orchard!

When I think of peaches I usually think of South Carolina and Georgia, definitely not New York. However, this orchard proved me wrong.  We all had a blast trying fresh peaches off the tree, filling our bags with the sweet fruit, and daydreaming about the recipes we would make in the upcoming week.

DSC_0010 2

I tell you all this, because this is probably only the first peach post you will see in the upcoming weeks. I mean, when you have an orchard in your back yard, you’ve got to take advantage of it,  right?!

Thus, if you love peaches, or just summer time in general, check back soon. I’ll have more recipes for you 🙂




  • 1 Ripe peach
  • ½ cup dry oatmeal (I used the instant variety)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • 1 teaspoon Agave nectar


  1. Prepare your oatmeal either in the microwave or on the stovetop depending on the type of oats.
  2. Rinse and slice a ripe peach into multiple small pieces. Top the oatmeal with the sliced peaches.
  3. Sprinkle the cinnamon, cardamom, and agave nectar on top of the peaches, and carefully stir together.
  4. Serve immediately and enjoy!



Notes and Tips!:

  • Additional possible toppings: Toasted coconut, walnuts, vanilla extract, vanilla soy milk
  • Gluten Free? Use gluten free oats!
  • Source: A Rented Kitchen
  • If you like this recipe, try these other delicious breakfast options from ‘A Rented Kitchen’!: (Click the links below)

Apple Pie Oatmeal

I am a creature of habit in many ways. One of those ways is that I eat a bowl of oatmeal for breakfast every single day, no fail. My go-to oatmeal choice is oats with sliced banana and drizzled agave on top. It’s simple, incredibly delicious, and perfect for this time of year!

I love slipping out to my back porch while my roommates are sleep, bundled up in sweatshirts and long socks, to watch the steam rise up off of my warm tea and oatmeal.

I stumbled upon this scrumptious oatmeal recipe on a great vegan food blog, Oh She Glows!, and had to share it with you all. With fresh apple, cinnamon, and vanilla you will feel like you’re enjoying a decadent slice of warm apple pie in a healthy breakfast. A win-win situation if I’ve ever heard of one! I hope this holiday brings you with lots of peaceful back-porch moments of your own to enjoy the simple pleasures in life, like apple pie oatmeal, and to remember all we have to be thankful for.



  • 1/3 cup regular oats
  • 1 Tablespoon flax seeds
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of kosher salt
  • 1 + 1/4 cups Skim or Almond Milk
  • 1 Granny Smith apple, peeled and cut into 1 inch pieces
  • 1 Tablespoon agave + more for drizzling
  • ½ cup unsweetened applesauce
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)


  1. Combine all the ingredients, except the vanilla extract, in a medium sized saucepot and whisk well.
  2. Heat over medium heat until all the liquid is absorbed and the mixture thickens, about 8 minutes. Stir frequently.
  3. Once the mixture is complete, stir in the vanilla extract
  4. Top with an extra splash of milk, a drizzle of agave or maple syrup, and a pinch of cinnamon as desired.

Notes and Tips!:

Baked Fruit and Chocolate Oatmeal

Breakfast is hands down my favorite meal of the day. I usually end up eating a bowl of cereal with Almond milk while perusing the internet- nothing too terribly productive! However, when I have the time, I love whipping up something special for that often rushed and overlooked portion of the day.  This recipe, originally adapted by Adam and Joanne Gallager, publishers of Inspired Taste, is the perfect way to give yourself something to look forward to in the morning. It introduces the health benefits of fresh fruit and oatmeal in a way that is warm, includes chocolate, can be made in advance, and is easy to warm up again later. Does that sound absolutely wonderful to any one else?! Try it. You will not have any regrets in doing so, even if you are not an oatmeal fanatic!


  • 2 cups old fashioned rolled oats
  • 1/3 cup light brown sugar
  • 1 teaspoon baking powder
  • 1 tablespoon grated orange zest
  • 1 teaspoon Chinese five spice (or cinnamon, if you cannot find this)
  • 1/2 teaspoon salt
  • 1/2 cup ground or whole flax seed
  • 1 cup sliced strawberries
  • 1/3 cup semi-sweet chocolate chips
  • 2 cups milk
  • 1 large egg
  • 3 tablespoons butter, melted
  • 2 teaspoons vanilla extract
  • 1 ripe banana, peeled, 1/2-inch slices


  1. Preheat oven to 375°F and grease the inside of a 10-1/2 by 7 inch baking dish with non-stick cooking spray or Crisco. Place this dish on a baking sheet.
  2. In a large bowl, mix together the dry ingredients: oats, sugar, baking powder, orange zest, Chinese five spice, salt, flax seeds, half the strawberries and half the chocolate. (Save the other half of strawberries and chocolate for the top of the oatmeal).
  3. In another large bowl, whisk together the milk, egg, butter and vanilla extract.
  4. Pour the dry oat mixture into the greased baking dish. Arrange the banana slices, as well as the remaining half of the strawberries and chocolate on top
  5. Pour the milk mixture over everything. Gently shimmy/shake the baking dish to let the milk run through the entire dish.
  6. Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set.
  7. Optional yummy topping!: Sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.

Notes and Tips!

  • Source: Inspired Taste
  • Tip!: If you make this meal in advance, place the bananas on the bottom of the dish as opposed to the top, because they will brown.
  • Health(ier) and Vegan alternative!: Sub in Almond milk for your milk choice, lose the chocolate chips (this dish is actually perfectly good without them! They just add a nice sweet touch) and replace them with blueberries. Enjoy!