Creamy Pumpkin Pie-Style Oatmeal with Cranberries

Ingrédients

1 L (4 cups) water
2.5 ml (1/2 teaspoon) salt
230 g (1 1/3 cups) quick-cooking steel-cut oats
180 ml (3/4 cup) pumpkin purée, home-made or store-bought
125 ml (1/2 cup) Dried Cranberries, cut in half
60 ml (1/4 cup) honey or maple syrup
15 ml (1 tablespoon) pumpkin pie spice

To serve:
Pumpkin seeds
Cranberries

Pumpkin is a delicious winter squash. The only problem is, we sometimes run out of ideas for how to cook it.

Allow us to present the delectable duo of pumpkin and cranberries, starring in this recipe for steel-cut oats (whole oat flakes cut with a steel blade, which makes them the least processed form of oats you can buy).

The pumpkin purée is what makes this dish so creamy. Enjoy it for breakfast with a steaming cup of chai!

Les étapes

1. Bring water and salt to a boil in a pot. Add oats and turn heat down to medium. Simmer, uncovered, for 3 to 4 minutes.

2. Bring water and salt to a boil in a pot. Add oats and turn heat down to medium. Simmer, uncovered, for 3 to 4 minutes.

3. Add pumpkin purée, cranberries, maple syrup and pumpkin pie spice. Continue cooking for 1 to 2 minutes. Serve with a sprinkling of pumpkin seeds and an extra helping of juicy dried cranberries.

4. Add pumpkin purée, cranberries, maple syrup and pumpkin pie spice. Continue cooking for 1 to 2 minutes. Serve with a sprinkling of pumpkin seeds and an extra helping of juicy dried cranberries.

Recommendations

If you prefer to make your own pumpkin pie spice, combine 4 tablespoons cinnamon, 4 teaspoons nutmeg, 4 teaspoons ground ginger and 3 teaspoons ground allspice. The remaining mixture will keep for up to a year in a tightly sealed container.