Pumpkin Oatmeal

[Guest guest]

Sharon this sure sounds good

Donna

Sent via BlackBerry from T-Mobile

 

 

Sharon Zakhour <sharon.zakhour

 

Fri, 02 Nov 2007 11:31:59

 

Pumpkin Oatmeal

 

 

OK, I posted this recipe on another list and Judy (wwjd) made it, liked

it, and asked me to post it here. :-)

 

This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica

Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is

too sweet and doesn't have enough pumpkin) so I use more pumpkin (or

winter squash) puree. I eat this pretty much every day.

 

1 cup vanilla oat milk (or rice or soy milk)

1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats)

1/2 - 5/8 cup winter squash puree (I don't measure it exactly)

1/4 tsp cinnamon

squirt of agave nectar

1 tsp vanilla extract

2 tsp almond butter or cashew butter or peanut butter (it's especially good

with peanut butter)

 

Put milk into a saucepan and add puree, cinnamon, vanilla, agave. Bring to a

boil and add oats. Reduce heat and simmer 2-3 minutes, while stirring. Remove

from heat and stir in nut butter.

 

Makes two servings.

 

Notes: I pour into two bowls and eat one right away and save the other for the

next day. I make the puree by cutting three squash and/or cooking pumpkins in

half, removing the seeds, placing them face down on a baking sheet, and baking

at 350 for an hour or so until soft. I then let them cool, scoop out the flesh

and puree it in my Vitamix.

 

I also wash the seeds, removing the pulp, and place those on a baking sheet. I

sprinkle with a mix of herbs and place in a 325 degree oven with the timer set

for 10 minutes. After 10 minutes, I stir the seeds and set the timer for another

10 minutes. Usually they are done after 20 or 25 minutes. I let those cool and

then place in an airtight container. My youngest really loves these though the

seasoning mix I use does contain some salt.

[Guest guest]

OK, I posted this recipe on another list and Judy (wwjd) made it, liked

it, and asked me to post it here. :-)

 

This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica

Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is

too sweet and doesn't have enough pumpkin) so I use more pumpkin (or

winter squash) puree. I eat this pretty much every day.

 

1 cup vanilla oat milk (or rice or soy milk)

1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats)

1/2 - 5/8 cup winter squash puree (I don't measure it exactly)

1/4 tsp cinnamon

squirt of agave nectar

1 tsp vanilla extract

2 tsp almond butter or cashew butter or peanut butter (it's especially good with

peanut butter)

 

Put milk into a saucepan and add puree, cinnamon, vanilla, agave. Bring to a

boil and add oats. Reduce heat and simmer 2-3 minutes, while stirring. Remove

from heat and stir in nut butter.

 

Makes two servings.

 

Notes: I pour into two bowls and eat one right away and save the other for the

next day. I make the puree by cutting three squash and/or cooking pumpkins in

half, removing the seeds, placing them face down on a baking sheet, and baking

at 350 for an hour or so until soft. I then let them cool, scoop out the flesh

and puree it in my Vitamix.

 

I also wash the seeds, removing the pulp, and place those on a baking sheet. I

sprinkle with a mix of herbs and place in a 325 degree oven with the timer set

for 10 minutes. After 10 minutes, I stir the seeds and set the timer for

another 10 minutes. Usually they are done after 20 or 25 minutes. I let those

cool and then place in an airtight container. My youngest really loves these

though the seasoning mix I use does contain some salt.

[Guest guest]

Thanks Sharon. It is very delicious. I used some Libby Pumpkin puree out of

the can, but I will have to try her fresh baked pumpkin idea when I have more

time. I also used honey because I didn't have any agave nectar and added some

craisens when I was cooking it. Added bonus, sprinkle some hemp seeds and

green pumpkin seeds on it in your bowl. Oh soooooooooooo good.

Thanks again Sharon, this recipe is a keeper for sure and oh very healthy too.

Judy

-

Sharon Zakhour

Friday, November 02, 2007 1:31 PM

Pumpkin Oatmeal

 

 

OK, I posted this recipe on another list and Judy (wwjd) made it, liked

it, and asked me to post it here. :-)

 

This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica

Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is

too sweet and doesn't have enough pumpkin) so I use more pumpkin (or

winter squash) puree. I eat this pretty much every day.

 

1 cup vanilla oat milk (or rice or soy milk)

1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats)

1/2 - 5/8 cup winter squash puree (I don't measure it exactly)

1/4 tsp cinnamon

squirt of agave nectar

1 tsp vanilla extract

2 tsp almond butter or cashew butter or peanut butter (it's especially good

with peanut butter)

 

Put milk into a saucepan and add puree, cinnamon, vanilla, agave. Bring to a

boil and add oats. Reduce heat and simmer 2-3 minutes, while stirring. Remove

from heat and stir in nut butter.

 

Makes two servings.

 

Notes: I pour into two bowls and eat one right away and save the other for the

next day. I make the puree by cutting three squash and/or cooking pumpkins in

half, removing the seeds, placing them face down on a baking sheet, and baking

at 350 for an hour or so until soft. I then let them cool, scoop out the flesh

and puree it in my Vitamix.

 

I also wash the seeds, removing the pulp, and place those on a baking sheet. I

sprinkle with a mix of herbs and place in a 325 degree oven with the timer set

for 10 minutes. After 10 minutes, I stir the seeds and set the timer for another

10 minutes. Usually they are done after 20 or 25 minutes. I let those cool and

then place in an airtight container. My youngest really loves these though the

seasoning mix I use does contain some salt.

 

 

 

 

 

 

[Guest guest]

Thanks for the review, Judy! I think it tastes like a cookie. :-)

 

Sharon

 

 

wwjd wrote:

> Thanks Sharon. It is very delicious. I used some Libby Pumpkin puree out

of the can, but I will have to try her fresh baked pumpkin idea when I have more

time. I also used honey because I didn't have any agave nectar and added some

craisens when I was cooking it. Added bonus, sprinkle some hemp seeds and

green pumpkin seeds on it in your bowl. Oh soooooooooooo good.

> Thanks again Sharon, this recipe is a keeper for sure and oh very healthy too.

> Judy

> -

> Sharon Zakhour

>

> Friday, November 02, 2007 1:31 PM

> Pumpkin Oatmeal

>

>

> OK, I posted this recipe on another list and Judy (wwjd) made it, liked

> it, and asked me to post it here. :-)

>

> This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica

> Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is

> too sweet and doesn't have enough pumpkin) so I use more pumpkin (or

> winter squash) puree. I eat this pretty much every day.

>

> 1 cup vanilla oat milk (or rice or soy milk)

> 1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats)

> 1/2 - 5/8 cup winter squash puree (I don't measure it exactly)

> 1/4 tsp cinnamon

> squirt of agave nectar

> 1 tsp vanilla extract

> 2 tsp almond butter or cashew butter or peanut butter (it's especially good

with peanut butter)

>

> Put milk into a saucepan and add puree, cinnamon, vanilla, agave. Bring to a

boil and add oats. Reduce heat and simmer 2-3 minutes, while stirring. Remove

from heat and stir in nut butter.

>

> Makes two servings.

>

> Notes: I pour into two bowls and eat one right away and save the other for

the next day. I make the puree by cutting three squash and/or cooking pumpkins

in half, removing the seeds, placing them face down on a baking sheet, and

baking at 350 for an hour or so until soft. I then let them cool, scoop out the

flesh and puree it in my Vitamix.

>

> I also wash the seeds, removing the pulp, and place those on a baking sheet.

I sprinkle with a mix of herbs and place in a 325 degree oven with the timer set

for 10 minutes. After 10 minutes, I stir the seeds and set the timer for another

10 minutes. Usually they are done after 20 or 25 minutes. I let those cool and

then place in an airtight container. My youngest really loves these though the

seasoning mix I use does contain some salt.

>

>

>

>

>

>