As National Oatmeal Month winds down (crazy time, I know, rein it in) I thought I’d check with Mr. Breakfast for a new recipe to celebrate the season when more of the good-for-you breakfast staple is consumed than at any other time of year.
Mr. Breakfast is a Los Angeles-based advocate for the most important meal of the day, and through fun facts, recipes and anecdotes he makes the morning ritual more entertaining than a bowl of snap, crackle and pop.
After a brief foray into Mr. Breakfast’s hot tub musings about Tom Cruise and hominy grits, I found his (Mr. Breakfast’s, not Tom Cruise’s) list of 140+ oatmeal recipes, including the intriguing crockpot carrot cake oatmeal. I’ll try that another day (and night—it takes eight hours) and report back to you on that decadent alternative to the granola bar.
Since I love the squash the recipe for Pumpkin Pecan Oatmeal caught my eye, and proved to be a wintertime winner. I was fresh out of pecans and substituted almonds, which I toasted for a few minutes in a pan on the stovetop. This dish was a delish start to the day.
Pumpkin Pecan Oatmeal
2 cups quick or old fashioned oats, uncooked
1 cup canned pure pumpkin (no spices)
1/3 cup firmly packed brown sugar
3 cups water
1 teaspoon pumpkin pie spice
1/4 teaspoon salt (optional)
8-ounce container vanilla low-fat or nonfat yogurt
3 tablespoons coarsely chopped, toasted pecans (or walnuts or almonds)
In medium saucepan bring water, pie spice and salt to boil; stir in oats.
Return to boil; reduce heat to medium. Cook one minute for quick oats or five minutes for old fashioned oats. Stir occasionally.
When most of the water is absorbed stir in pumpkin and brown sugar. Cook one minute. Let stand until desired consistency.
Spoon oatmeal into bowls, top with a dab of yogurt and sprinkle with nuts.