Pumpkin Oatmeal

This morning it was a tad bit chilly at our house, so we decided to have pumpkin oatmeal. The crispness of fall brings out the desire to start cooking pumpkin, cranberries, and warm weather foods. Having just made the Chicken Breasts with Pumpkin Risotto last night, I had half of a cooked pumpkin in my refrigerator, just waiting to be turned into something delicious.

This recipe can be made using canned pumpkin as well, however fresh baked pumpkin gives it a texture that the canned variety can’t duplicate.

1 ½ cups of skim milk
½ tsp sea salt
1 cup of quick cooking oats (not instant)
¼ cup of packed brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice, or alternately, ¼ tsp nutmeg
1 ½ cups of cooked pumpkin
Optional ingredients to add in: raisins, dried cranberries, pecans, or walnuts.

Bring the skim milk to scalding over medium high heat.
Add the salt and oatmeal. Cook, stirring occasionally for about 2 minutes.
Add the brown sugar and spices, and cook for another 2 minutes.
Stir the pumpkin into the oatmeal and cook for another 1-2 minutes.

This recipe will make enough for four small servings, or if you’re really hungry, two hefty servings.