Wednesday, November 2, 2011

Pumpkin Oatmeal

Wow, how it really been since April, I could not believe my eyes when I saw my last post date.  I knew it was time to resurrect the blog but I didn't know it was that bad.  So, here is my first post in along time.

Pumpkin Oatmeal

This is a great recipe by Aarti Sequeira, winner of the Next Food Network Star.  I am not a oatmeal fan in the least but this recipe is wonderful and eaten at our house once a week.  We use steel cut oats instead of quick oats because they are the healthier, roast pecans instead of pepitas, maple syrup instead of honey and no cream, we have even used almond milk in place of regular milk.  This is a delicious and healthy breakfast--Enjoy!

  • 1 (14-ounce) can pumpkin puree (the unseasoned kind)
  • 2 cups water
  • 2 cups unsweetened almond milk, or water
  • 2 tablespoons raisins (golden or regular)
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
  • 2 cups quick cooking oatmeal (not the instant kind)
  • 1/4 cup pepitas (pumpkin seeds)
  • Honey or maple sugar, for serving
  • Heavy cream, for serving
In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.

Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.

Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.

Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge

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