Day 12 of 31 days of pumpkin and I’ve decided to do a healthy breakfast recipe for this installment. My 19 month-old daughter wolfed this down for breakfast this morning. I just love it when she takes to a new food instantly.
Basically, all I’ve done here is create a mini pumpkin custard (except I’ve left out the eggs) and swirled it into traditional oatmeal. The oats I used are labeled Old Fashioned oats, but the directions say to cook them for 3-5 minutes, which sounds like Quick Cooking oats. Use whatever you’ve got as long as it’s not instant. Just follow the package instructions. For this recipe, you cook the oats and the pumpkin separately anyway and then combine them at the end.
I garnished the oatmeal with an apple slice, but the apple with a little bit of the pumpkin sauce on it tasted so good that next time, I plan to top the bowl with about 1/4 cup of diced apple.
Someone should make a granola bar or a cookie out of this recipe. If you do, let me know. I’d love to give it a try.
Pumpkin Spice Oatmeal
For the oatmeal (I used Country Choice® Organic Oven Toasted Old Fashioned Oats)
1 3/4 cup water
1 cup Old Fashioned Oats
1/4 tsp salt
For the Spiced Pumpkin:
1 Tbsp butter
1/2 cup canned pumpkin
1 – 2 Tbsp whole milk
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
pinch ground nutmeg
1/4 tsp vanilla extract
2 Tbsp granulated sugar (or less)
For the oatmeal
1. Following package instructions, bring, water and salt to a boil. Stir in the oats. Simmer 3-5 minutes (it took 5) over medium heat, stirring occasionally.
For the Pumpkin
1. In a small saucepan over medium-low heat, melt butter. Stir in pumpkin and then whisk milk into pumpkin. Add cinnamon, allspice, cloves, nutmeg, vanilla and sugar and stir until sugar is dissolved. Continue to heat over low heat while oatmeal is cooking.
Putting it together
1. Spoon about a cup of oatmeal into a bowl. Top with half of the pumpkin and then stir to combine. Garnish with apple slices or apple chunks.