This time of year, a fair number of cranky folks get really pissy about the plethora of pumpkin inundating the recipe world. To those folks, I snarkily say, “this one’s for you!” Like hipsters with birds, I want to put pumpkin and its other squash relatives everywhere possible, including my breakfast oatmeal!
Though instant pumpkin oatmeal varieties are readily available, they usually include a few superfluous ingredients for the sake of shelf life. In this homemade version, a spoonful or two of organic pumpkin puree fills your bowl with more Vitamin A and a lovely, warm orange color. For extra flavor, I use a bit of apple cider in place of water and a dash of cardamum.
Pumpkin, Cranberry & Walnut Oatmeal
1/2 cup organic rolled oats
1/2 cup apple cider
1/2 cup water
1/4 cup organic, dried cranberries
dash of cinnamon
dash of nutmeg
dash of cardamum
2 Tablespoons organic pumpkin puree
1-2 Tablespoons pure maple sugar
1 Tablespoon organic brown sugar
Almond Milk, to taste
Combine oats, cider, water and spices in a medium pan. Turn the stove on medium to medium-high heat and bring to a boil.
Reduce heat to low and simmer for 3-5 minutes, stirring occasionally until oatmeal reaches desired thickness.
Add the pumpkin puree, maple syrup and brown sugar. Stir to combine.
Spoon oatmeal into a bowl and add toasted walnuts. Add a splash of almond milk for taste and to cool the oatmeal.
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Sounds delicious, great idea. I get worn out on pumpkin because most of us only know one pumpkin trick. Last year I started exploring different uses for pumpkin and was amazed at how versatile it is and pairs so well with things other than pumpkin pie spice.