This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365.
Serves 2
- 2 cups water
- 6 tablespoons canned pumpkin puree
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1 cup rolled oats
- Pure maple syrup, to taste
In a medium saucepan over medium-high heat, combine water, pumpkin puree, cinnamon, cloves and nutmeg; bring to a boil. Stir in the oats, reduce heat to medium-low and cook about 15 minutes, or until oats are tender.
Drizzle with maple syrup to taste.
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