Categories: Breakfast, July2010, oats, pumpkin, whole grains

Ingredients

• 1 14oz can pumpkin puree (the unseasoned kind)
• 2 cups water
• 2 cup almond milk (you can do 4 cups regular milk, or 4 cups water; almond milk is pricey, so this is my way of “extending” it!)
• 1/2 big apple (I had fuji on hand), cut into chunks
• Handful of raisins
• 1/2 tsp ground cinnamon
• 1 cardamom pod, crushed (optional)
• Pinch of salt
• Pinch of chilli powder (optional)
• 2 cups quick cooking oatmeal (not the instant kind; I love McCann’s Quick Cooking Irish Oatmeal, or Trader Joes 8-minute Steel Cut Oats)
• Brown sugar to taste

Directions

1. 1 14oz can pumpkin puree (the unseasoned kind)

2. 2 cups water

3. 2 cup almond milk (you can do 4 cups regular milk, or 4 cups water; almond milk is pricey, so this is my way of “extending” it!)

4. 1/2 big apple (I had fuji on hand), cut into chunks

5. Handful of raisins

6. 1/2 tsp ground cinnamon

7. 1 cardamom pod, crushed (optional)

8. Pinch of salt

9. Pinch of chilli powder (optional)

10. 2 cups quick cooking oatmeal (not the instant kind; I love McCann’s Quick Cooking Irish Oatmeal, or Trader Joes 8-minute Steel Cut Oats)

11. Brown sugar to taste

12. Toasted pepitas

13. 1) In large saucepan over high heat, combine pumpkin puree, water, almond milk, apples, raisins, cinnamon, cardamom, salt, and chilli powder. Bring to a boil.

14. 2) Add oatmeal. Turn heat down and cook according to your oatmeal instructions. You might need a little more water if you like it soft.

15. 3) When it’s cooked, add the brown sugar. Serve, topped with toasted pepitas.

16. BOOM!

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