Thursday, November 18, 2010

Pumpkin Spice Oatmeal

This recipe came to me when I was trying to think of ways to use up the pumpkin puree leftover from the can I opened to make Sweet Pumpkin Cookies this past weekend, as well as my deep love for all things pumpkin. I eat oatmeal for breakfast on a regular basis, and even like it plain with skim milk, but I usually add some combination of honey, maple syrup, dried fruits and nuts. Steel-cut oats are my favorite, followed by rolled oats, and then quick oats, but steel-cut oats are reserved for weekend breakfasts because of the time involved in cooking them. Steel-cut oats have the best flavor on their own, but rolled and quick oats benefit the most from additions, although they can be good on their own as well. This oatmeal is immensely satisfying on a harried weekday or relaxed weekend morning, a deeply comforting breakfast that energizes you for the day. To make this oatmeal even heartier, add chopped, toasted walnut, pecans, or pumpkin seeds and raisins or dried cranberries.

Pumpkin Spice Oatmeal

1/2 c. steel-cut oats, rolled oats, or quick oats
2 T. pumpkin puree
1 T. honey
1/4 t. pumpkin pie spice
Milk, half-and-half, or cream, for serving

1. Prepare oatmeal according to package directions. Add pumpkin puree, honey, and pumpkin pie spice and stir well to combine ingredients. Pour milk over oatmeal and enjoy warm.

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