Spiced Pumpkin Oatmeal
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼teaspoon ground allspice
- ¼teaspoon ground nutmeg
- ½teaspoon ground cinnamon
- ⅛teaspoon ground ginger
- ¼cup packed brown sugar
- 1cup canned pumpkin puree
- 4½cups low-fat milk or water
- 1½cups steel-cut oats
- ¾teaspoon salt
- Warm apple sauce, optional
- Chopped fresh apple, optional
- Apple cider syrup, optional
Nutritional analysis per serving (6 servings)
201 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 20 grams sugars; 9 grams protein; 377 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
I left out the brown sugar (personal preference) and froze the cooked oatmeal in lightly greased muffin tins for individual servings and a quick weekday breakfast. I remove the frozen oatmeal from the tin after 4-6 hours in the freezer to a storage container. I microwave 2 frozen 'pucks' for 2 1/2-3 minutes and then add sweetener, walnuts, raisins, and milk. Delicious.
According to Wikipedia: Allspice is the dried fruit of the P. dioica plant. The fruits are picked when green and unripe and are traditionally dried in the sun. When dry, they are brown and resemble large brown smooth peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.
It is not a mixture of other spices, though it may taste like other spices.
Reduced recipe for 3 servings. Added cinnamon and freshly grated ginger. No brown sugar. About 1/3 can pumpkin puree. 1 cup water, 1 cup almond milk. One pear chopped. No salt.
Topped with dried cranberries, chopped walnuts, and unsweetened dried coconut.
Delicious!
Perfect proportions as written. Absolutely delicious and easy!
I made in an instant pot. When reheating, I added some of the unused canned pumpkin, pumpkin pie spice, and a splash of apple cider. A keeper!
I tried this in the InstantPot but it burned repeatedly, even on Low pressure. Any recommendations to stop this from happening again? Maybe better to stick to the stovetop method?
@Sally Try leaving out the sugar until after cooked in the instant pot. Also doing 1/2 water and 1/2 milk helps with that.