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 rice milk.  It was every bit as popular as the first day.

We shared this as part of Wellness Weekend,  Slightly Indulgent Tuesdays, Allergy Free Wednesday , Strut Your Stuff Saturday and  Allergy Friendly Fridays.  Please check out the other great recipes.

Pumpkin Pie Oatmeal - Kim's Welcoming Kitchen

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.

Happy Cooking!

My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.

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