Friday, February 6, 2009

Pumkin Pie Oatmeal

A couple of weeks ago canned pumpkin was half price at Publix so I picked up a bunch of cans. After all, canned foods last forever and pumpkins are loaded with beta carotene and antioxidants. The only problem is that I now had to figure out what to do with it. The most obvious solution wouldve been a pumpkin pie but making a crust is way too much work for me. So rather than making a pie, I tried to replicate some of the same flavors and mix it with oatmeal for a delicious, nutritious breakfast. I've been experimenting with the ratios and have setteled on the following recipe:

1/4 cup old fashion oats
1/4 cup milk
3/4 cup canned pumpkin
1/4 tsp pumpkin pie spice
1/8 tsp cinnamon
2 tsp brown sugar
1/4 cup dates and/or raisins
1/3 cup chopped pecans

Mix the first seven ingredients and microwave on high for ~1:30. Then mix in the pecans and enjoy!

You may have to adjust the cooking time a bit depending on your microwave and on how "done" you like the oatmeal. I like cooking the mixture just long enough to warm it through but not so long that the oatmeal is fully cooked. That way the raisins/dates soften a bit and the oatmeal still adds some texture. Additionally, the pecans add great flavor and a nice extra crunch. Also, the above is for one serving but you could also make a big batch at one time and refrigerate it. Then just scoop out however much you want and pop it in the microwave. If you go this route, though, I would suggest keeping the pecans out and adding them just before eating. This way they stay nice and crunchy.

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