I think oatmeal is totally underrated. It’s healthy, good for the heart, filling, not to mention quick. Oatmeal is my go-to breakfast when I am running late. I keep it from getting boring by dressing it up with various toppings. Today I am swirling pumpkin butter through the oatmeal. Topping it with fresh diced apples, toasted pepitas, and drizzling it with maple syrup.
I like a creamier oatmeal, so I add my oats to the salt and water cooking them together and I prefer cooking it on the stovetop but, if I’m in a hurry the microwave is king.
NOTE: Make the pumpkin butter in advance as it takes 20 minutes to cook. It also cooks up quite a bit, about 2 cups. Store in airtight container in the refrigerator. It will stay good for up to 2 months. Serve it with oatmeal, biscuits, bread, or corn muffins. – Ella
Oatmeal w/Pumpkin Butter
• 1-3/4 cups water
• 1/8 teaspoon salt
• 1 cups quick-cooking oats
• 1 cans (15 ounces each) solid-pack pumpkin
• 2/3 cups packed brown sugar
• 1/4 cup honey
• 1 tablespoons lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 apple, diced
• 3 – 4 tablespoons pepitas, toasted
• Maple Syrup
- Oatmeal: In a medium saucepan bring water and salt to boiling. Stir in oats. Reduce heat and simmer, uncovered, for 1 minute, stirring occasionally. Remove the pan from the heat. Cover and let stand about 30 seconds before serving. This allows the oats to absorb any remaining liquid.
- Pumpkin Butter: Combine pumpkin, sugar, honey, lemon juice, grated lemon peel, cinnamon, salt, nutmeg, and ginger in medium saucepan. Bring to a boil over medium-high heat; reduce heat to low. Cook, stirring frequently, for 20 to 25 minutes or until thickened.