Pie for breakfast

October 12, 2009 § 9 Comments

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Pumpkin pie is one of my absolute favourite things about fall. It reminds me of Thanksgiving and fireplaces, and also it’s ridiculously delicious. But sadly, I cannot really eat pie every day. So when a coworker handed me this recipe for pumpkin pie oatmeal, I got very excited. Pie for breakfast! Somehow I resisted the urge to top it with whipped cream.

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This is a warm and very dense sort of breakfast, so it’s perfect for a chilly morning. I actually heavily adapted the recipe from its original form, including tossing in a handful of pecans. It’s hugely improved by the nuts, since otherwise the thick texture gets a little overwhelming. I tend to go a little heavy on the spices, but you should certainly taste and adjust according to what you like best.

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Pumpkin Pie Oatmeal

Serves 2-3

  • 1 cup old fashioned oats
  • 1 3/4 cup milk
  • 1/8 tsp salt
  • 3 tablespoons brown sugar
  • 3/4 cup pumpkin puree
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • scant 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 cup chopped toasted pecans

Heat oats, milk and salt in a pot until the mixture arrives at a simmer. Lower heat to medium and cook, stirring occasionally, until oats have thickened, about 5 minutes. Stir in brown sugar, pumpkin, and all spices to taste. Cook on low until pumpkin is heated through.

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§ 9 Responses to Pie for breakfast

  • Pie for breakfast? Sign me up! This sounds fantastic, and I love oatmeal this time of year too.

  • Jen says:

    this looks fantastic! pumpkins are the best thing about this time of year. is there a good way to make this ahead of time and store some for later? it would be nice to be able to make this once and have breakfast covered for the next few days…how would you reheat this?

  • Laura says:

    Kathy – yup, it’s perfect for cold mornings… like today….

    Jen – It might get a little gluey, but you can reheat it in the microwave and add a little milk if needed. You could also make it with steel-cut oats instead. They’ll need to be cooked for 20 minutes instead of 5, but they reheat better. Also, I haven’t tried it, but at
    everybody likes sandwiches there’s a post about pan-frying leftover oatmeal in butter – could be good!

  • laq1013 says:

    I just made this very thing here at work! I keep a box of Instant Irish Oatmeal on hand and just happened to have a jar of Trader Joe’s Pumpkin Butter in the fridge. Put that together with a sprinkle of brown sugar and cinnamon and a splash of cream = heavenly.

    I love the idea of pan-frying oatmeal with butter!

  • dani says:

    are we privy to the calorie count on this recipie?

    • Laura says:

      um, I’m not really sure, but I tried googling things and have come out with a rough estimate of 250-300 calories per serving. Honestly though, I wouldn’t count calories on something like this. Oats, pumpkin, milk, and nuts are all healthy ingredients, and there’s only 3 tbsp sugar. Plus it’s very filling. Best not to obsess.

  • Margaret V. says:

    This sounds wonderful! I thought it would be pretty healthy for my diabetic friend because 3 tablespoons of sugar doesn’t sound like a lot. Unfortunately, 3 tablespoons of sugar is apparently the equivalent of 37 grams of sugar 😦

    I think I’ll still make it for myself though!!!

  • Mary Jo says:

    Hi Laura – we met briefly — I’m Chris’s friend and was out there about 4 years ago staying with your mom for a bit… (and then we went to Cuba together…ok now you know who I am)…

    On to the important stuff….

    THIS RECIPE LOOKS SO DELICIOUS. I CAN’T WAIT TO TRY IT.

    thanks…

    I love your whole blog….MJ

  • Laura says:

    Hi Mary Jo! Of course I remember you, and I got to see all your gorgeous Cuba photos. glad you like the blog!

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