Spiced Pumpkin Oatmeal

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"Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend. —Melissa Clark"
https://cooking.nytimes.com/recipes/6826-spiced-pumpkin-oatmeal

Note - this gets pretty sputtery, so I'd recommend having a lid and a spoon with a long handle! It makes a lot - it says 6 servings but I dunno, it will last you a week! It's quite nice. I add some milk when I have it for breakfast like I would with regular oatmeal.

Yield: 6 servings
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ¼ cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 4 ½ cups low-fat milk or water
  • 1½ cups steel-cut oats
  • ¾ teaspoon salt
  • Warm apple sauce, optional
  • Chopped fresh apple, optional
  • Apple cider syrup, optional
Step 1

In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.

Step 2

Serve with applesauce, apple and syrup if desired.


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