Monday, August 31, 2009

RECIPE: Pumpkin Brunch Oatmeal

I got this recipe from my online friend, Colleen, and modified it somewhat to suit my family's tastes, and I have to say that this is the BEST OATMEAL I have ever eaten, and many's the porridge bowl I've scraped in my day.

The first thing that makes this oatmeal so good is that it is anything but instant: You can bake it (tightly covered with foil) in the oven for an hour, or you can simmer it for three hours on low heat in your slow-cooker. The results will be something like what your great-great-grandmother had when she put the oats in a covered pot and moved them to the back of her big cast-iron stove to slowly transform in to pudding-y goodness all night long.

The second thing that makes this oatmeal so fabulous is the PUMPKIN. Could anything be more autumny than SLOW-COOKED PUMPKIN OATMEAL? The confluence of those three words together almost makes me need to go lie down. Combine the fall of the year with the Crock-Pot and the spices and the delicious smell wafting through the house and a halo of corn shocks and chrysanthemums will suddenly encircle your head: this oatmeal is autumn magic. True story.

So! Without any further hyperbole, I give you the recipe for Pumpkin Brunch Oatmeal. Serve it with those little tiny link sausages and some hot, milky coffee. Mmmmm....


6 scant cups old-fashioned oats
1 large can pumpkin
1/4 cup brown sugar
1/4 cup Splenda®
2 eggs, beaten
1 teaspoon cinnamon
1/8 teaspoon ground cloves
3 cups milk
1 cup hot water
1 teaspoon baking powder

Put all ingredients in a large mixing bowl and stir to combine thoroughly. Place into a buttered slow cooker or Dutch oven. If slow-cooking, set heat to Low and cook for three hours. If using Dutch oven, set oven to 375 degrees; bake oatmeal, covered, for one hour.

Prepare to swoon at the hearth-and-home aroma wending its way through the house.

When cooked, add more sugar/sweetener and milk as desired to individual bowls. Give it a drizzle of maple syrup and sprinkle on some pecans. Serve with little sausages, as mentioned. Particularly enjoyable when it is cold and rainy outside.

1 comment:

Kayte said...

Can you use steel cut oats in this do you suppose? And, if one did not have splenda what amount of sugar would you use? Can you email me these answers b/c I will forget to come back here and check and I am interested in making this for Thanksgiving weekend when we actually have a brunch. Thanks! Sounds great.