Ok, so this week you know your kiddos are going to be bombarded with the sugar rush, right? I’m not against a piece of candy or two, but I also take it on as my responsibility to ensure they are still getting nourishing meals in on special days like Halloween. This year I decided to take some of the pumpkin purees we made, and dress up our morning oatmeal!
Soaked oatmeal is a breakfast staple in our house 2-3 times per week – especially in the cooler months of the year. I typically stir in some sort of fruit puree instead of sugar (usually bananas, apples, or blueberries from our summer picking!). For this special oatmeal breakfast I used pumpkin and maple syrup and it was a delicious treat.
It really did taste like the flavors of the season! Come back and let me know if you tried this for breakfast tomorrow morning!
a simple real food recipe :: pumpkin pie oatmeal
Author:
Ingredients
- 2 cups oats (NOT quick oats)
- Juice of 1 lemon
- 1 cup pumpkin puree (homemade or canned – see Kitchen Tips section for a link to EASY homemade!)
- 2 tsp cinnamon
- 2 tsp ground ginger
- ½ tsp cloves
- ½ tsp nutmeg
- ¼ tsp all spice
- 2-4 TB pure maple syrup
- Whole cream to stir in (Optional – but so good! Just be sure it is from a reliable source and never ULP.)
Instructions
- The night before, put the oats and lemon juice in a small mixing bowl and fill with water to cover. Put the bowl in a warm spot in the kitchen overnight to soak. This soaking process reduces the phytic acid in the oats making them easier on the tummy to digest. It also makes them cook WAY fast!
- In the morning, drain the oats and put them in a pot with about 2-3 cups of water.
- While the oats are coming to a boil, add the pumpkin and spices and stir in. Cook a few minutes until your desired consistency (if you like it real thick just cook it longer – runnier don’t cook it as long).
- Stir in your cream if you wish! Top with roasted pumpkin seeds from making your pumpkin purees if you have them!
Kitchen Tips:
- Double up and re-heat through the week! As it is this amount fed my 2 girls and I for one breakfast, and they had the leftovers the next day. I also served them with a fried egg and a cup of whole milk to drink. My hubby doesn’t care for pumpkin *anything* (the horror, I know!) so if he had been included in breakfast I would have doubled this recipe most likely.
- Play around with the spices to your liking!
- HERE is how I batch up pumpkin purees for the entire fall season of baking and cooking!
- HERE
are some gluten free oats – if you are truly GF you will want to make sure your oats say GF on them or they will have trace amounts.
- I am able to get my spices for a decent price at our local grocer, but I really think the pricing on Amazon.com
is good too, and they have all of the spices in the Simply Organic brand so you can ensure they are sourced well.
- Need some more fall recipe ideas? Take a peek at THIS *great* list of ideas!!!
YOUR TURN!
What do you plan for breakfast this Halloween?
I have some leftover pumpkin puree from a daylong baking frenzy this weekend… will give this a try! It looks good and I think my daughter would love it! Thanks!
My husband and I eat oatmeal every morning. We buy quick oats though- what is bad about them again? You mention it being hard on the tummy, but if we don’t have any issues, is it okay then? I boil mine and my husband pours boiling water over his and lets it sit for about 10 min.
This recipe looks AMAZING though and I am definitely going to try it! Thanks!
I love oatmeal! I would have to try this one looks very yummy and healthy too! I ‘ll let you know how it goes!
Great Sindy! Enjoy!