Something Different for Breakfast: Pumpkin Oatmeal

Last night I made pumpkin risotto (recipe coming soon), and I had some leftover pumpkin puree. Since I love pumpkin sooo much, I wanted to find a use for it as quickly as possible. Naturally, my next chance was breakfast. Adding pumpkin and spices is a quick and easy way to dress up your standard bowl of oatmeal. Enjoy!


Ingredients (serves 1)

1 cup milk
½ cup quick cook (not instant) oats
small handful of golden raisins
¼ cup canned pumpkin
1 teaspoon brown sugar or maple syrup
¼ teaspoon cinnamon
dash of nutmeg
dash of ground cloves

In a small saucepan over medium heat, bring milk to a gentle simmer. Stir in the oats and raisins. Cook for 2-3 minutes, until most of the liquid has been absorbed. Add the remaining ingredients and cook an additional 2 – 3 minutes, stirring frequently. Serve with additional cinnamon and milk according to your preferences.

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