Monday, November 2, 2009

Pumpkin pie oatmeal

I've been having trouble making the time to put up my recipes. But I intend to keep doing it! I've got about 6 recipes I want to put up, so hopefully they will be here soon. But in the meantime, here's a super quick one.

I don't intend to put much breakfasty stuff on here, but this is one of my more brilliant breakfast ideas lately. It stems from the deluge of pumpkins coming from the CSA and elsewhere. It's delicious, and a lot healthier than pumpkin pie.

Serves 1, but can be easily scaled up:

1/2 c. old-fashioned rolled oats (never, ever eat instant oatmeal, it's gross IMO)
1 c. milk
2 T. pumpkin puree, from a can or your own
1/2 t. ground ginger
1/4 t. ground nutmeg
1/4 t. ground cinnamon
small handful pecans, toasted if you have the time
brown sugar, milk to taste

Combine oats, milk, and pumpkin in saucepan. Bring to a boil over medium heat, then reduce to low heat. Rummage through spice cabinet and add spices as you find them. Cook a few minutes till it looks creamy and delicious. Serve with pecans, brown sugar, and more milk.

I think this would also be great with steel cut oats, soaked overnight and then cooked with pumpkin and spices.

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