Pumpkin... Oatmeal?!

Fall is one of my favourite seasons, especially for the comfort foods like soups, stews, chilli and oatmeal... and, of course, the ubiquitous pumpkin.

Rather than get my fix from a syrupy, refined-sugar-laden pumpkin spice latte, however, this year I'm trying something new: one of my patients introduced me to pumpkin oatmeal. What an amazing idea! It's like pumpkin pie for breakfast, only sugar and with a side of zero guilt!  

Check out this recipe from edible perspectives, now on high rotation at my breakfast table.

Best Ever Pumpkin Oatmeal

Serves Two

Ingredients

• 2/3 cup pumpkin puree
• 2 teaspoons cinnamon
• 1/2 – 3/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/16th teaspoon clove
• pinch of salt
• 1 cup gluten-free rolled oats
• 1 cup water
• 3/4 cup unsweetened almond milk
• 3-4 finely chopped and pitted medjool dates
• 1 teaspoon pure vanilla extract

Directions

Heat a medium sized pot over medium heat. Once hot add the pumpkin and stir frequently for about 5-7 minutes until the pumpkin is reduced to about half and a deep golden brown. Stir in the spices and let cook another 30 seconds.

Stir in the salt then add the oats, water, and milk to the pot. Stir to combine and bring to a boil. Once boiling reduce heat to simmer. Cook for about 3-4 minutes until starting to thicken then add in the chopped dates. Stir occasionally for another 2-4 minutes until thickened to your liking [it will thicken a bit more after taking off the heat] and remove from the heat.

Stir in the vanilla extract and portion into bowls. Top with desired toppings [splash of milk, walnuts, nut butter, apples, pears, etc.] and serve immediately.

Note: If you don’t have dates add in 2-3 teaspoons pure maple syrup if desired. If you don’t like a strong cinnamon flavour reduce to 1-1 1/2 teaspoons.