Thursday, July 28, 2011

No More Blah Breakfast

I love pumpkin and in my opinion it shouldn't just be a Fall food. I crave and cook with pumpkin all year round. As soon as pumpkin shows up on the grocery store shelves I grab as much as I can. This year I ended up with almost 30 (15-ounces) cans. I have about 8 cans left on my pantry shelves now. Pumpkin isn't just for pumpkin
 pies. I have made pasta with pumpkin sauce, pumpkin pancakes, pumpkin cupcakes, etc. 


So today I wanted to share with you one of my favorite breakfast (sometimes dinner)  recipes, Spiced Pumpkin Oatmeal.
Spiced Pumpkin Oatmeal

2 servings

3/4 cups Old Fashioned Quaker Oats
1 1/2 cups water (optional 1 cup water  and 1/2 cup milk)
3 Tablespoons pumpkin puree 
1-2 tablespoons brown sugar
pinch salt

1/2 cup pecans
1/4 cup raisins
1/4 cup cranberries (craisins)
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg or mace, optional
1 tablespoon milk or cream

Heat the water until boiling. Add in the oatmeal, salt,  vanilla and pumpkin. Cook for about 5 minutes over medium heat. Stir in the brown sugar, pecans,, pumpkin pie spice, cinnamon, nutmeg, raisins and craisins and remove from heat. Divide the oatmeal into bowls and top with a little milk or cream. Eat hot and enjoy.  
I love chunky oatmeal with tons of textures

4 comments:

  1. LOVE! Luckily, much of Cayman thinks like you (and I) so spiced pumpkin is on loads of menus. I think this oatmeal is genius!

    ReplyDelete
  2. Thanks Parsley Sage. I love breakfast foods and pumpkin is one of my favorite ingredients to kick it up a notch. Cheers, Kate

    ReplyDelete
  3. I lOVE pumpkin. That looks so good.

    ReplyDelete


Hello and thanks for visiting Calamity Kate Kitchen. I'm so glad you enjoyed the recipes and stories to leave a comment! Please excuse our word verification, but lots of spammers have been leaving their comments and those comments are not appropriate. Anyways, thanks for stopping by and I can't wait to read your comments!
Cheers, Kate