Friday, October 12, 2012

Pumpkin Spice Steel-Cut Oats

So a friend of mine made a comment on her Facebook page, and I am paraphrasing, she would rather eat Rice Krispie Squares for breakfast, that oatmeal.  Which has now given me a challange to create a yummy oatmeal that Devon will enjoy, that is still somewhat healthier than eating Rice Krispie Squares for breakfast. 

So in honour of the season, and because I had a ton of pumpkin left over from Thanksgiving, I give you:

Pumpkin Spice Steel-Cut Oats
With Pumpkin Whipped Cream

4 Cups water
1 Cup Steel-Cut Oats  
1 Cup Raisins (optional)
1 tsp. Cinnamon
1 tsp. Ginger
½ tsp. Nutmeg  
¼ tsp. Ground Cloves or Allspice
1 Cup + 1TBS. Pureed Pumpkin (Not Pumpkin Pie Filling), divided
1 Cup Heavy Cream
Agave Syrup (optional)

Boil water.  Slowly stir in Oats and Raisins and cook until oats start to thicken (about 5 minutes). Reduce heat and simmer for 30 minutes.  Remove from heat and add spices and 1 Cup pumpkin. 
Pumpkin Whipped Cream:
Beat heavy cream with an electric beater until peaks form. Fold in 1 Tablespoon Pumpkin and Agave Syrup to taste. 

No comments:

Post a Comment