It literally hurts my left ventricle that I don’t have a camera to take a photo of the joy that is my new favourite breakfast. Hopefully, it’ll sound so good, that you’ll be enticed to try it, with or without a seductive photo!
Actually, here’s an idea!
If you like this recipe enough to try it, take a photo of your finished product, tell me about it in the comments, and I’ll send you my email address so that I can post it, with your name, and a link to your blog! Send ‘em right now!
Ok, so without further ado, my new breakfast lover is…. pumpkin oatmeal!
Oh how it’s autumnal flavours warm my bones on a chilly morning… how it’s burnt umber hue pulls me in for a cinnamon’ed embrace… and oh, how it fills me up for very little money! Woohoo! I also love the idea that I’m getting some veggies in with my breakfast. Plus, it’s wheat-free, a bonus because I’ve realised that eating too much wheat gives me heartburn.
So here you go. Let me know how it goes for you! This makes a pretty big batch, enough for 4 peeps.
1 14oz can pumpkin puree (the unseasoned kind)
2 cups water
2 cup almond milk (you can do 4 cups regular milk, or 4 cups water; almond milk is pricey, so this is my way of “extending” it!)
1/2 big apple (I had fuji on hand), cut into chunks
Handful of raisins
1/2 tsp ground cinnamon
1 cardamom pod, crushed (optional)
Pinch of salt
Pinch of chilli powder (optional)
2 cups quick cooking oatmeal (not the instant kind; I love McCann’s Quick Cooking Irish Oatmeal, or Trader Joes 8-minute Steel Cut Oats)
Brown sugar to taste
1) In large saucepan over high heat, combine pumpkin puree, water, almond milk, apples, raisins, cinnamon, cardamom, salt, and chilli powder. Bring to a boil.
2) Add oatmeal. Turn heat down and cook according to your oatmeal instructions. You might need a little more water if you like it soft.
3) When it’s cooked, add the brown sugar. Serve, topped with toasted pepitas.
Hunger pangs be gone! You’ll be full until… well, I get hungry every 3 hours soooo….
Send me your photos!