It's a brisk 28 degrees this Saturday in Huntsville. I've been sipping on coffee, catching up on today's news, watching SNL re-runs, and now my Saturday morning is rapidly turning into Saturday afternoon.
Luckily, today (like every cold Saturday) is a perfect day for a satisfying bowl of pumpkin oatmeal. I know that it's January and everyone's kind of over pumpkin, but it's really subtle in this recipe, especially with the modifications I've made. And, the spice really does warm you up. And you know you've got a spare can of pumpkin puree lying around that you're trying to get rid of.
So, here we go:
Stove Top Pumpkin Oatmeal
1/2 cup old fashioned oats
1 cup milk
1/4 cup pumpkin
1/4 tsp cinnamon
1/8 tsp ginger
2 pinches nutmeg
1 pinch clove
1 pinch salt
1/4 cup semi-sweet or milk chocolate chips
honey for serving
Place the first 8 ingredients (oats through salt for those of us who haven't done math since high school) in a saucepan over medium heat, stirring to combine. Just as it starts to boil, reduce heat to low and let simmer, stirring, for about 5 minutes. Mine took a little longer than 5 minutes, so beware and be patient.
When done, divide into bowls and sprinkle with chocolate chips and honey, if desired.
The little bit of chocolate goes a long way with the pumpkin and can easily over power it. Mine was absolutely perfect with my cup of Counter Culture's Ethiopia Shakisso. Mmm, mmm.
You're welcome.
-Amanda
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