SPICED PUMPKIN OATMEAL
Good oatmeal can be a revelation, with grains that are tender and plump but that retain their toothsomeness and shape. And of course, it is good for you, being high in calcium, iron, protein and fiber and low in salt and calories. This version is a homey, not-too-sweet nod to the pumpkin spice trend.
Provided by Melissa Clark
Categories breakfast, brunch, weekday, one pot, main course
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.
- Serve with applesauce, apple and syrup if desired.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 3 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 377 milligrams, Sugar 20 grams
PUMPKIN SPICE OATMEAL
This recipe will be able to bring all the wonderful flavors of fall together. It's really good.
Provided by sgonzalez
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 12m
Yield 1
Number Of Ingredients 8
Steps:
- Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
- Remove from heat; let oatmeal set 2 minutes before serving.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 107.2 g, Cholesterol 29.3 mg, Fat 11.6 g, Fiber 10.6 g, Protein 21.1 g, SaturatedFat 5.5 g, Sodium 891.6 mg, Sugar 58.8 g
PUMPKIN SPICE OATMEAL
Loaded with fiber from the oats and pumpkin, this warm, spiced oatmeal offers up a hearty, comforting breakfast. Even though we like it made with whole milk for a rich and creamy taste, it is equally delicious made with 1 or 2 percent milk. Make a large batch and thin it out with a little milk or water before reheating for a speedy morning meal.
Provided by Food Network Kitchen
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
- Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.
PUMPKIN OATMEAL MUFFINS
These prizewinning muffins, created by Best Pumpkin Recipe Contest Winner Victoria Meacham of Albany, Ore. This was published in Quick and Simple Magazine. Makes a nice yummy moist muffin. The recipe says to add 1/2 cup raisins and 1/2 cup of walnuts, but if you want you can reduce the amount and just add 1/4 cup raisins and 1/4 cup walnuts.
Provided by Marz7215
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda and pumpkin pie spice in a large bowl; then stir in oats, brown sugar, walnuts, and raisins.
- In a medium bowl, combine egg, oil, milk and pumpkin, blending well.
- Stir pumpkin mixture into dry ingredients until just moist. Fill muffin tins with batter and bake for 22 to 25 minutes, until tops spring back when lightly touched.
Nutrition Facts : Calories 262.1, Fat 10.9, SaturatedFat 1.7, Cholesterol 17.6, Sodium 211.2, Carbohydrate 38.2, Fiber 2.3, Sugar 17.9, Protein 4.7
PUMPKIN SPICE OATMEAL
Steps:
- In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 329mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
SPICED PUMPKIN-OATMEAL COOKIES
Pumpkin bread and pumpkin pie may be the most obvious ways to enjoy pumpkin, but the warm spices like nutmeg, cinnamon, and ginger found in both translate into a delicious cookie, too. The dough here is made with pumpkin purée, oats, and spices, baked until soft and chewy, and finished with a drizzle of maple syrup glaze. Enjoy these treats as the autumn weather arrives, as well as through the holidays. - Taken from a recipe at CHOW. The original recipe says it makes 32, but I only got 23 out of it.
Provided by DrGaellon
Categories Drop Cookies
Time 1h
Yield 32 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
- Whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl to aerate and break up any lumps; set aside.
- Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until lightened in color and fluffy, about 5 minutes. Stop the mixer and scrape down the paddle and the sides of the bowl with a rubber spatula.
- Add the egg and vanilla, return the mixer to medium speed, and beat until incorporated, about 30 seconds. Stop the mixer and scrape down the paddle and the sides of the bowl.
- With the mixer on low speed, add half of the reserved flour mixture and mix until just incorporated. Add half of the pumpkin and mix until just incorporated. Repeat with the remaining flour mixture and pumpkin.
- Drop 8 dough rounds per baking sheet by the scant 1/4 cup, staggering them 2 inches apart on the prepared sheets. Place the remaining dough in the refrigerator.
- Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more.
- Place the baking sheets on wire racks and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely. Let the baking sheets cool to room temperature and then repeat with the remaining dough (you can use the same parchment paper). When all of the cookies are baked, set the pieces of parchment paper aside.
- Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.).
- Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.
Nutrition Facts : Calories 175.4, Fat 6.3, SaturatedFat 3.8, Cholesterol 21.3, Sodium 93.4, Carbohydrate 28.9, Fiber 0.7, Sugar 19.4, Protein 1.7
HEARTY PUMPKIN SPICE OATMEAL
Delicious breakfast for fall.
Provided by Big Mama
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 18m
Yield 2
Number Of Ingredients 8
Steps:
- Combine almond milk, pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves in a saucepan over medium heat; bring to a boil. Add oatmeal and cook, stirring frequently, until chewy and tender, 8 to 10 minutes.
Nutrition Facts : Calories 300.2 calories, Carbohydrate 55.2 g, Fat 5.7 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 0.7 g, Sodium 312.6 mg, Sugar 22.2 g
PUMPKIN SPICE OATMEAL COOKIES
Pumpkin, cinnamon, nutmeg, and other wonderful pumpkin spices are the perfect addition to your traditional oatmeal cookies.
Provided by Kare for Kitchen Treaty
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet, or line it with parchment paper or a silicone mat.
- In a large bowl with a hand mixer or in the bowl of a stand mixer affixed with the paddle attachment, beat the butter and sugars on medium speed until well-blended, about one minute. Add the egg and beat until incorporated. Add the pumpkin puree and vanilla extract. Mixture may appear slightly curdled, but don't worry! It's all good. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on slow speed, add the dry ingredients to the wet, and mix just until blended. Add the oats and mix just until incorporated - overmixing will lead to a tough cookie. Nobody likes tough cookies.
- Scoop onto cookie sheet in three-tablespoon mounds (I use a 50 mm cookie scoop). Place about two inches apart.
- Bake at 350 degrees for 10 - 12 minutes, until set and beginning to turn golden.
- Let sit for 5 minutes then transfer to a cookie sheet to cool completely. They keep well at room temperature in an airtight container for 3 - 4 days, or freeze in a zipper bag for 1 - 2 months.
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