Pumpkin Oatmeal
Pumpkin Oatmeal is a gluten free breakfast. This recipe makes 4 servings with 235 calories, 6g of protein, and 11g of fat each. For $1.38 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have pumpkin pie spice, oatmeal, heavy cream, and a few other ingredients on hand, you can make it. 9 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 71%. This score is good. Similar recipes are Omega Boost Pumpkin Pie Oatmeal With Pumpkin Cream, Confession #89: I’m on a pumpkin spree… Pumpkin Oatmeal Cookies, and Pumpkin N’Oatmeal.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 cups unsweetened almond milk, or water
1 (14-ounce) can pumpkin puree (the unseasoned kind)
Heavy cream, for serving
1/4 teaspoon kosher salt
Honey or maple sugar, for serving
2 cups quick cooking oatmeal (not the instant kind)
1/4 cup pepitas (pumpkin seeds)
3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
2 tablespoons raisins (golden or regular)
2 cups water
Equipment:
sauce pan
frying pan
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
3. Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
4. 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.
5. 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.
Nutrition Information:
covered percent of daily need
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