My Yummy Local Life











{October 26, 2010}   Pumpkin “Nutella” Oatmeal

Let me preface this by saying that at the beginning of October, I got two little organic pumpkins from Cane Creek Farms. I roasted them in the oven, and then pureed them and froze the puree (in mason jars which cracked as the puree froze and expanded). So I have been defrosting one jar at a time and making all things pumpkin.

This week I made pumpkin swirl brownies (gluten free- by using all purpose GF flour mix instead of regular flour) and pumpkin nutella bread (from Two Peas and Their Pod). I also tried my hand at a DIY version of the famous Pumpkin Spice Latte.  For something more savory, I made some pumpkin soft pretzels. All of these using my homemade pumpkin puree in place of “canned pumpkin” in the recipes.

Most of these pumpkin recipes only become  “mine” by the adaptations that I make to them- mainly by using fresh pumpkin. But this one I didn’t get from a recipe, I made it up on the fly this morning…

Pumpkin “Nutella” Oatmeal (for one serving)

Ingredients:

1 cup water

1/2 cup rolled oats

a dash of pumpkin pie spice (or cinnamon and nutmeg)

1 tsp “nutella” (I actually used an organic, ie non-hydrogenated oil version of a chocolate hazelnut spread)

1-2 Tbsp fresh pumpkin puree (or canned, plain pumpkin)

Method:

  1. Bring water to a boil over the stove top.
  2. Add the oats, and boil for about 4 minutes, stirring consistently.
  3. Add in the pumpkin pie spice, “nutella” and pumpkin puree.
  4. Continue to cook for another 1-2 minutes until the oats have thickened and everything is mixed together thoroughly.
  5. Cool for a few minutes, then enjoy!

So sorry that I didn’t take a picture of this deliciousness, but you should definitely try it anyways!  It makes for a yummy breakfast (and probably a pretty good mid afternoon snack too).

I’ve still got 2 quarts of pumpkin left (and might get some more this weekend)… so if you have a favorite pumpkin recipe, please post it in the comments here. I am willing to try pretty much all things pumpkin:)

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marjie says:

me too! I wanna have the Latte when we come up!
Marjie’s Pumpkin Bread
Gluten Free

2 cups sugar
1 cup apple sauce
4 eggs, lightly beaten
1 can (16 oz) solid-pack pumpkin (Plain pumpkin)
3-1/2 cups flour (1/2 rice, 1/2 sorghum)
1/2 cup nut flour (mine is almond/walnut/pecan blend)
2 Tbs Tapioca flour or arrowroot powder or cornstarch
1 tsp Xanthan or Guar gum
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp pumpkin pie spice
1/2 cup water

Raisins/nuts and dry fruits added are great too!

In large bowl combine sugar, apple sauce and eggs. Add pumpkin and mix
well. Combine dry ingredients; add to pumpkin mixture alternately with
water. Pour into two greased/sugared loaf pans (9X5X3″)Bake at 350
for apx 60-70 minutes. Test… done when tooth pick comes out clean.
Remove from oven. Be careful not to over cook. Cool in pan 10 minutes,
then remove to wire rack to cool completely. Makes 2 loaves. (4 mini
loaves)

PS if you want to make it with wheat flour, leave out these and replace with 3 1/2 cups regular flour.(no longer gluten free.

3-1/2 cups flour (1/2 rice, 1/2 sorghum)
1/2 cup nut flour (mine is almond/walnut/pecan blend)
2 Tbs Tapioca flour or arrowroot powder or cornstarch
1 tsp Xanthan gum



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