So naturally it follows that I'd try to incorporate pumpkin into my favorite dish of my favorite meal: oatmeal. What I got was this:
It's the closest I'll be getting to pumpkin pie this season.
Here's what happened:
- I cooked 1/2 cup Old Wessex Scottish Oats in 1 cup of milk
- When it was about 3/4 of the way done I added 1/4 cup of canned pumpkin, 1 Tbsp of maple syrup, 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and 1/8 tsp of ginger
- To top it off, I added about a Tbsp of chopped walnuts, some craisins, and a sprinkling of brown sugar
- When I reheated and ate it a few days later, I also added some extra milk and a banana, just because I like the flavors/textures both add
- This method made 2 servings. If you double it, I'd double check the spices. I made one batch with way too much cinnamon and I think the trouble was due to doubling.
Give this a whirl! It's so easy and satisfying it's sure to become a fall breakfast staple. And try the same ingredients but with Greek yogurt as a base - just blend everything but the toppings in a food processor. It's SO good!
I think I need a new non-breakfast pumpkin endeavor. Any ideas?