I thought I’d let you know that I don’t actually come up with recipes specifically for the blog but that I post what I eat. That’s why you may have noticed that I go on a frenzy over a particular ingredient, like cashew nuts or now, pumpkin. I cook, we eat, I always photograph whatever I’m cooking and then, I post if we loved it. As simple as that.
I wouldn’t be able to cook something just for the blog and not be in the mood for it, how would that turn out? Don’t want to think about it….
Now I’m totally in to warm breakfasts, oatmeal in particular. And this one made me so happy I just had to share. It’s like a Fall party in your mouth. Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, ooohhhhhh seriously.
I could eat this three times a day with no problem whatsoever. Also, I think a good made oatmeal breakfast made with lots of love can almost be as good as dessert.
Yes, definitely. It’s like dessert for breakfast for me.
⏰ Prep time : 10 minutes
🍝 Cooking time : 10 minutes,
🍴 Serves 4
1 lb. frozen or fresh cubed pumpkin
2 cups water
2 cups unsweetened almond milk, or soy milk
1/4 teaspoon (Himalayan) salt
1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
2 cups quick cooking oatmeal (not instant )
1/2 cup pecan nuts + 2 tbsp. maple syrup
Maple syrup for serving
Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup. Set aside covered to keep warm.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Remove them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
Meanwhile in a large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , add the pumpkin puree and stir to combine. Serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.