Monday, October 24, 2011

Pumpkin Pie Oatmeal - Kim's Welcoming Kitchen

What could be more autumnal than pumpkin, maple syrup and cinnamon applesauce?

Not much.  Put all these yummy delights into a warm bowl of oatmeal and you've got a breakfast that the whole family can't get enough of.

Seriously.  My younger son had three bowls.  (Though he did have a small sprinkle of brown sugar and some rice milk with his.)

If you've read our book, Welcoming Kitchen, you know that I love the way that oatmeal can be a versatile vehicle for all sorts of good stuff (fruit, seeds, etc.).  This pumpkin-apple comfort bowl gives you one more reason why you should forgo instant oatmeal packets (if they're even an option for you) and quickly whip up your own delicious concoction!

I made a very big pot of oatmeal and refrigerated the leftovers.  The next day I heated it up with some non-dairy milk.  It was every bit as popular as the first day.

Pumpkin Pie Oatmeal (vegan, gluten-free, food-allergy friendly) -

Pumpkin Pie Oatmeal
Makes 8-10 Servings

6 cups water
1/2 teaspoon salt
3 cups quick cooking gluten-free oats
1 cup applesauce (I used chunky cinnamon applesauce.)
1 cup cooked pumpkin (canned or baked and pureed)
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 tablespoons maple syrup

In a medium pot, bring water and salt to a boil.
Add oats, turn down heat and simmer for 3-5 minutes.
Stir it up, then mix in remaining ingredients.
Serve warm.

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