Please don't mistake this breakfast as something I would only make for my children. Mainly because I have no children, just a bunch of lifelike Monkey soft toys. The reason I tried this is not to introduce pumpkin into my diet (it already features frequently), or to add vegetables (I eat a lot of veges). Its because, even before I cooked it, I knew this would be really good.
The spices in it, cinnamon and nutmeg, along with the milk give it an oatmealy almost pumpkin pie taste. Once you have the puree, its a cinch to make-indeed I made it on a busy work day morning using frozen pumpkin puree stashed in my freezer and microwaved for 1 minute. I preferred to add the raisins in while it was cooking as I love fat plump raisins. As far the peanut butter goes, it does enhance it but I think only 1 teaspoon of peanut butter would have done me or left out altogether would have been fine. And because I loathe the taste of skim milk and never have it in the fridge, I used a half water half full cream milk. It would be equally as fabulous on a weekend morning, tarted up with chopped pistachios and dried sweetened cranberries.
Oatmeal with pumpkin from Deceptively Delicious
- 1 cup nonfat (skim milk)
- 1/4 cup firmly packed light or dark brown sugar
- 1/4 cup canned pumpkin or sweet potato puree (I didn't use canned, I used real pumpkin pureed and frozen in batches)
- 1 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon cinnamon or pumpkin pie spice (I used cinnamon and nutmeg)
- 1 cup old-fashioned oats
- 2 teaspoons natural peanut butter (optional, I'd say go with 1 teaspoon)
- Dried fruit and nuts (optional)
- Pure maple syrup, for serving
Step 1 - In a small saucepan, combine the milk, sugar, pumpkin, vanilla, and if using, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy. Stir in peanut butter, if using.
Step 2 - Spoon the oatmeal into bowls, sprinkle with dried fruit and nuts, if you like, and serve warm with maple syrup.
By Jessica Seinfeld from Deceptively Delicious