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Maple Pumpkin Oatmeal

Posted on: December 3rd, 2010

I’m crazy about oatmeal, which is great because it’s a healthy breakfast!  Usually I make the McCann’s by the overnight method, but when I am in a hurry, I make the old fashion Quaker oats.  I processed some pumpkins a few days ago, and they ended up in today’s breakfast – yummy!

Maple Pumpkin Oatmeal

1.5 cups Old Fashion Quaker Oats, or other
3 cups water
1.5 – 2 cups processed pumpkin (pref fresh)
2 pinches kosher salt
1/4 tsp cinnamon
1/4 tsp dry ginger (optional)
pinches of ground clove
1/4 cup maple syrup (to taste)
Cream or half & half and butter (optional)
dried cranberries, cherries or our Very Berry medley (optional)
a sprinkle of maple sugar (optional)

Simmer oats, water, pumpkin and salt – stirring regularly – until oats are done, about 5 minutes.  3/4 way through the cooking process, stir in cinnamon, ginger (if using), cloves and finally maple syrup.  If you don’t have any maple syrup, use brown or turbinado sugar.  Remove from heat and rest a few minutes.

Stir in cream and butter (if using, I don’t think it needs it, but would be rich and lovely).  Serve with a topping of dried fruit and maple sugar for crunch.  Other possible toppings include dark chocolate chards and roasted or candied pecans.



  1. Lea Ann says:

    This is an excellent reminder to lay off the Turkey Tettrazini for breakfast and get back to some healthy eating! 🙂 This sounds wonderful and love all of your suggestions for toppings. Dark chocolate chards…yum.

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