Pumpkin Pecan Pie Oatmeal
Today’s special is all about pumpkin! The pumpkin puree adds the perfect amount of sweetness to the oatmeal and the raisins and pecans add great texture. If you don’t have pumpkin spice you can make your own mix-just use equal parts nutmeg, cloves, cinnamon, and ginger. Make enough to store in an air-tight container and use in other recipes that call for pumpkin spice.
(Makes about 2 cups)
1 cup milk
1/2 cup pumpkin puree
1/2 cup instant oats
1/2 tsp. pumpkin pie spice
2 tbsp. maple syrup (or other sugar substitute)
1-2 tbsp. finely chopped pecans
1/2 tsp. ground flax seed (optional)
1-2 tbsp. golden raisins (optional)
pinch of salt
In a small saucepan add milk, cinnamon and flax seed and bring to a boil. Stir constantly to avoid burning (as milk burns very fast!) I always reduce the heat as soon as small bubbles start to form along the side of the pan.
(Can you see the small bubble in the pic below?!) At this point the milk was already starting to form a coating along the bottom of the pan!
Once bubbles appear, reduce heat to low and add all remaining ingredients.
Cook for 5-10 minutes, stirring every now and again until the mixture as thickened.
*Tip: If you prefer your oatmeal to be a bit runny just add an extra few tablespoons at a time of milk or water until you get the desired consistency.
Also, when reheating, simply add some milk or water to add moisture back to the oatmeal.
“Did you know…?”
Pumpkins are believed to have originated in North America, however, seeds from related plants have been found in Mexico dating back to 7000 to 5500 B.C. The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.