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.
I've made this several times and love it. Works great in the Instant Pot--just throw everything in and set it on manual high for 10 minutes. Unplug and let it de-pressurize naturally for 15 minutes before opening the vent and taking off the lid. If you like your oatmeal thick, you might cut the liquid to 4 cups since less steam escapes from the pressure cooker.
Second time I doubled spices and used 50% more pumpkin. It is absolutely screaming out for some cardamom.
Made this as written (using 2 cups oat milk and 2.5 cups water for the liquid), it was very good and my preschooler loved it. I found it a tad bit sweet, so would reduce the brown sugar to 2 Tbsp next time. Great way to use up leftover canned pumpkin from baking! Crisp tangy apples on top were a lovely compliment.
I love this recipe. I added a handful of fresh cranberries while the oatmeal was simmering; they popped and I really enjoyed the bites of tart freshness.