Warm Me Up Pumpkin Spice Oatmeal

10 Dec

Now that you have made this or this, you probably have some left over pumpkin in your fridge.  How about some warm, pumpkin spice oatmeal?  Oatmeal is a great breakfast option, I often use the quick cooking oats but they do not compare to the real deal.  Steel cut oats, like these, will blow your microwave oats out of the water.  In fact, I used Bob’s Red Mill Steel Cut Oats this morning to make this pumpkin spice oatmeal.  I know many people think making these oats will take too long but you could do what one family friend does – make a large batch of this and store it in the fridge, you could have steel cut oats all week long with only a minute to microwave them.

So why all the hubbub about pumpkin over here at Green Gourmets?  Pumpkin is very low in calories (about 40 calories for half a cup), so it adds filler to your foods, and a healthy filler at that.  Pumpkin is high in fiber, potassium, vitamin A and beta carotene (like other foods orange in color).  It is low in salt, sugar and has no saturated fat, trans fats or cholesterol.   The canned pumpkin can be found now for about $1.50 a can and many stores also carry organic canned pumpkin.  Please note, the canned pumpkin we’re talking about here is simply pureed pumpkin with nothing in it, not the pumpkin pie filler.

Pumpkin Spice Oatmeal

This serves one (large bowl of oats) or you can serve two with this and add an egg on the side.

1/2 cup of oatmeal (I used steel cut oats, adjust recipe for quick cooking or rolled oats)

1.5 cups of water

pinch of salt

sprinkle of cinnamon

sprinkle of nutmeg

2-3 heaping tablespoons of canned or fresh roasted pumpkin

maple syrup or your choice of sweetener to taste

Heat the water in a small pan on the stove with salt. Once boiling add the oats, give a few quick stirs and then turn the burner very low and cover.  Stir every few minutes.  The oats will take 10 minutes for al dente texture and 15 minutes for creamier.  Once done stir in the pumpkin and spices until completely incorporated.  At this point I like to turn the stove off and set the pot off to the side to let the flavors meld for a couple minutes.  Put the oatmeal in a bowl.  Top with whatever sweetener you want.  I love the agave with this because it has a mild flavor so the pumpkin really comes through, but maple syrup is always delicious.  Add some pecans or other nuts for a little extra protein and some crunch.  Dried fruit will add another layer of flavor and some color. To print this recipe, visit:  https://sites.google.com/site/greengourmetsprintablerecipes/green-gourmets-pumpkin-spice-oatmeal

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3 Responses to “Warm Me Up Pumpkin Spice Oatmeal”

  1. Mel December 10, 2010 at 5:51 PM #

    I read that you can also put steel cut oatmeal in a crock pot on low over night and wake up to it in the morning!

    • Brian December 13, 2010 at 3:53 PM #

      I am going to try this one tomorrow… we have some leftover pumpkin from the lasagna recipe we made, and it’s gonna be very cold tomorrow morning…keep up the great work – LOVE this blog!!!

  2. Akilah Kinnison December 14, 2010 at 8:56 AM #

    This looks fantastic! While longer-cooking steel cut oats are definitely best, during the week we often use McCann’s Quick & Easy Steel-Cut Irish Oatmeal, which cooks in 5 min: http://www.mccanns.ie/products.html. A good substitute on a busy morning! Love the blog 🙂

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