All you need:
- 1 (14-ounce) can pumpkin puree
- 2 cups water
- 2 cups unsweetened almond milk
- 2 tablespoons raisins
- 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon
plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
- 2 cups quick cooking gluten-free oatmeal
- 1/4 cup pepitas (pumpkin seeds)
- Honey or maple sugar, for serving
- milk, for serving
All you do:
- In
large saucepan over high heat, combine the pumpkin puree, water, milk, raisins,
salt, and pumpkin pie spice (alternative spices). Bring to a boil.
- Add
the oatmeal. Turn the heat down and cook according to your oatmeal
instructions; mine usually takes about 15 minutes. Stir often.
- Meanwhile,
in a small cast iron skillet over medium heat, toast the pepitas until they're
fragrant and a gentle golden brown, about 10 minutes.
- Once
the oatmeal is cooked (each grain should be tender), serve with honey or maple
sugar on the side, pepitas to sprinkle on top, and cream if people like it more
like porridge.
SERVES: 4 (WITHOUT OPTIONAL ADD INS); Calories: 282;
Total Fat: 9 grams; Saturated Fat: 1 grams; Protein: 11 grams; Total
carbohydrates: 43 grams; Sugar: 8 grams; Fiber: 10 grams; Cholesterol: 0
milligrams; Sodium: 220 milligrams
