Well, ok, this I made several days ago, but it really fits in to autumn, so here it is! I would think this could work with acorn squash, which would make for an interesting twist. As it is, I was debating on whether I wanted to post this today or not, but I figured, why not?
This is what I made myself for breakfast on the Equinox, to celebrate the shortening of days and lengthening of nights. Personally, I like the colder months better, so this is a great time of year for me. However, I feel that it's important for me to really take time to observe the change of seasons, as they did in the olden days where everyone relied on farming to survive, instead of today where food might as well come from factories.
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| Lovely! |
Pumpkin Oatmeal with Craisins and Pecans
1 cup old fashion steal cut oats (I used organic oats)
3 cups water
1 cup milk (I used 2% organic milk)
Pinch of salt
1/2 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
Maple syrup to taste (use a little less than you might want, saving the rest to drizzle on top)
1 tablespoon pecans
1 tablespoon Craisins
Bring water, milk, and salt to a boil. Add oats, pumpkin puree, spices and maple syrup, stirring until pumpkin is fully incorporated. Bring back to a boil, and simmer, stirring occasionally, until cooked to a desirable texture. Since I used steel cut oats, they took longer than rolled oats, so about 20 minutes. Spoon into 4 bowls, and top each with Craisins, pecans, and remaining maple syrup. Serve immediately.
I loved this oatmeal, and I hope you will too! Happy cooking!
-Lots and lots of love!
Kat
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