There are several different varieties of oats on the market. Steel-cut oats, also known as Irish or Scottish, are the least processed version, take the longest time to cook and have a chewy texture. Rolled oats, also known as old-fashioned or whole oats, cook faster and have a softer texture. Instant oats are the most processed and have a very short cooking time and resemble, for better or for worse, mush. Lora’s four daughters work at the Triangle Diner, and her daughter Anne is in charge of coming up with specials. 

Makes 1 serving

For the Pumpkin Oatmeal:

1⁄2 cup old-fashioned oats (Bob’s Red Mill is great, as are the bulk bins at Four Seasons Natural Foods and the Honest Weight Co-Op)

1 cup milk (organic, whole is ideal)

1 pinch salt

1 teaspoon brown sugar

1⁄2 teaspoon pumpkin spice (or substitute a dash each of cinnamon, nutmeg, cloves and ginger)

2 tablespoons pumpkin puree

2 tablespoons dried cranberries (Anne happily substitutes chocolate chips for the cranberries)

2 tablespoons walnuts

1 teaspoon maple syrup (local, of course! For the closest syrup to you, go to nysmaple.com)

Pumpkin Swirl Topping (see below)

Prepare oatmeal with milk as directed on package. Add all seasonings and pumpkin puree and stir until desired consistency. Swirl desired amount of Pumpkin Swirl Topping on top of oatmeal.

For the Pumpkin Swirl Topping:

2 tablespoons pumpkin puree

1⁄2 teaspoon pumpkin spice (or substitute a dash each of cinnamon, nutmeg, cloves and ginger)

1⁄4 teaspoon allspice

1⁄4 teaspoon cinnamon

2 tablespoons maple syrup (local, of course! For the closest syrup to you, go to nysmaple.com)

Add all ingredients to a small saucepan, mix and heat over medium heat. Add additional dried cranberries and walnuts as desired.

Triangle Diner is at 400 Maple Street in Saratoga Springs.