Ahhhh....Pumpkin. These brilliant colored orbs parade around in all sorts of recipes this time of year. A most versatile vegetable of the squash family, pumpkin can do it all. From sweet to savory, if it has the P word in it, I have to try a sample. Whether it be pumpkin lasagna, pumpkin ravioli, pumpkin soup, pumpkin martini, pumpkin cookie, pumpkin risotto, pumpkin pudding or just plain roasted pumpkin seeds...it all makes me smile like a Jack O'Lantern!
Having some leftover pumpkin puree, I got a little zealous with our oatmeal this morning. It had all the pumpkiny, spicy goodness of pumpkin bread without all the fat and "I shouldn't be eating this" guilt.
Perfect for these cool, crisp Autumn mornings, especially if you've been in the pumpkin patch all night waiting for the Great Pumpkin...
Vegan Pumpkin Bread Oatmeal
(makes 2 heaping servings!)
1 cup Pureed Pumpkin
2 cups Water
1 cup Dried, Quick Cooking Oats, (Not Instant)
1/4 cup Raisins
2 Tbsp Dried Cranberries
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Allspice
1/4 Tsp Clove
2 Tbsp Maple Syrup
1. Put all ingredients in a pot over medium heat, stir until mixed.
2. Bring to a boil, stirring occasionally, until liquid is absorbed, and oats are fluffy and creamy. (About 15 minutes)
I topped mine with a little Vanilla Almond Milk and was giddy about this breakfast the entire day!