Tuesday, October 4, 2011

We Tried This Today

Comforting Pumpkin Pie Oatmeal with Pecans 
Adapted from here.
  • 1 cup regular oats
  • 3 cup almond milk
  • 1.5 tsp pure vanilla extract
  • 1 1/2 cup pumpkin
  • Pinch of sea salt
  • 1.5 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 th tsp nutmeg
  • Chopped pecans (approx 1 tbsp)
  • 1 tbsp almond milk
  • 1 tbsp pure maple syrup or brown sugar
  • 1/2 tsp Earth Balance
  • Pinch of cinnamon
Directions: In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin. Heat over low-medium for about 5-7 minutes, stirring frequently. Now add in the spices and vanilla and heat for another 5-7 minutes, stirring frequently. Pour into a bowl and add toppings. Serves 1.
Note that I have no sweetener in the oat mixture. I prefer to add my sweetener on top of the oats as I find you can taste it better. The oats on their own will not taste great, but the topping bring it to life. You can also add a banana to the oats while cooking if your prefer them sweeter.
The toppings:
I love adding 1 tbsp of almond milk on top. It cools the oats down slightly and gives it a wonderful consistency like cereal. It’s fun swirling around all the flavours, and of course, the maple syrup is key here.
I also loved the 1/2 tsp of Earth Balance on top. It really gave the oats a nice savoury flavour and went well with the sweetness of the maple syrup.


Elizabeth said...

Wow, you really made that sound good, my mouth is watering! I am about to make the pumpkin loaf from a few days ago on your blog:)

Elizabeth said...

Check out my pumpkin smoothie recipe:)