Recipe – Oatmeal With Pumpkin And Cinnamon

I’ve been seeing the usual fall selection of pumpkins and winter squash in the market for a couple of weeksnow, so, I thought it might be nice to put them to some use. Here is a quick and easy way to have some fresh pumpkin or winter squash (Butternut, Hubbard, Tan Cheese…etc.) to use for breakfast.

Ingredients

• Oatmeal – 50 gr (1.8 ounces or 5/8 cup)
• Pumpkin – 70 gr (1/2 cup)
• Milk -250 ml (1 cup)
• Pinch of cinnamon – 1/8 teaspoon
• Vanilla sugar -1 teaspoon
• Honey – 1 tablespoon
• Butter – 1 tablespoon

Directions

• In a saucepan combine milk, honey, butter, cinnamon, vanilla sugar, and bring to a simmer on medium-low heat.

• Grate pumpkin with a coarse grater.
• When the milk with spices starts to simmer, add the pumpkin, and stir
  gently.

• When milk with pumpkin starts to simmer again, add oatmeal, and slow simmer
  for 10 minutes.

• Remove from heat, cover, and let the oatmeal to infuse for a few 5 minutes.
• Serve and enjoy.

Servings

• Makes one serving