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Stove-Top Pumpkin Oatmeal

Stove-Top Pumpkin OatmealAndrea Bates shares an infrequent recipe in the midst of her regular book reviews over at her website, Good Girl Gone Redneck. This pumpkin oatmeal is one of her favorites, so you must give it a try.

This pumpkin oatmeal is a fall favorite in our house – although you could really make it any time of the year.

Ingredients:

2c water
2c almond milk (vanilla works really well)
1 can of pumpkin puree (not pumpkin pie filling)
2c quick cooking oatmeal
pumpkin pie spice
dried cranberries
dried fruits of your choosing (ie: raisins, dried cherries, dates, etc.)
brown sugar

Note:

You can make your own pumpkin puree by baking a pumpkin and scooping out the insides – which is easy to freeze and reserve for future recipes. It’s similar to cooking a squash, butternut, spaghetti (minus the noodle-like strings!), etc.

Preparation:

Bring the water, almond milk and pumpkin to a boil.

Add two cups of oatmeal to your boiling mixture. You can easily turn this into a gluten-free recipe by using gluten-free rolled oats.

Sprinkle in some pumpkin pie spice.

Right around here is where I add the brown sugar. It’s completely optional, but I really like some in my oatmeal. You can use your judgment and don’t have to measure it, but splash some in or use about 1/4 cup.

Next, add your dried fruits. I normally use cranberries. I’ve also made this with raisins (regular or golden) and it’s so good. Dried cherries work really well, and if you’ve got some chopped up dates they add a touch of sweetness, and you can even consider skipping the brown sugar.

One of my favorite optional additions is slivered almonds. They give it a great crunch and and some texture to your breakfast. You could really opt for any nuts that speak to you. Walnuts are perfect, as are pecans. It’s a taste preference.

It’s so easy and so good. And filling. It’s a hearty and warm breakfast that is perfect for the cooler months. It keeps me full for several hours instead of leaving me craving a snack or crashing from a sugar high.

What I love is that you can make it on a Sunday and have breakfast for the entire week – or have a few days worth for the whole family. I’m sure doubling it would work just as well, but for me it’s easy enough to make it again if I’m in the mood for it.

I store it in a Pyrex bowl in the fridge which allows easy access and simple storage.

So make yourself a batch this week and let me know what you think!

Andrea Bates

Andrea is a native New Yorker living in NC who has become quite accustomed to wearing flip flops year-round. A licensed clinical social worker, she spends her free time volunteering for a number of organizations supporting women (more specifically, mothers) in need of a reminder that they are not alone. Andrea blogs at <a href="//goodgirlgoneredneck.com”">Good Girl Gone Redneck</a>, where she writes from the heart, sharing the ins and outs of parenting, family and relationships. She also devours books and regularly features her honest reviews, ensuring that her readers are intrigued and ready for more.

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