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Oatmeal with Roasted Pumpkin and Cinnamon
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Source: https://recipheon.com/en/recipes/breakfast/oatmeal-with-roasted-pumpkin-and-cinnamon
About this recipe
Roasted pumpkin and cinnamon oatmeal is a warm, creamy breakfast with a gently spiced flavor. Roasted pumpkin gives the oatmeal mild sweetness and a velvety texture, while cinnamon highlights its fall character. Stir the oats slowly as they cook in the milk so they blend with the pumpkin into a smooth base. Pumpkin seeds add crunch, and a little honey balances the flavor without making the oatmeal overly sweet. Serve warm right after cooking.
Ingredients
80 g rolled oats
250 ml milk
100 g roasted pumpkin
a pinch of salt
1 teaspoon butter
1/2 teaspoon cinnamon
1 tablespoon pumpkin seeds
1 teaspoon honey
Steps
Mash the ready-roasted pumpkin roughly with a fork. This recipe starts with 100 g of pumpkin that has already been roasted.
Heat the milk with the salt and butter in a small saucepan. Once the butter melts, add the oats, stir thoroughly and reduce the heat.
Cook over low heat for 4–5 minutes, stirring along the bottom. The oats should soften and the mixture should become thick and creamy.
Add the pumpkin, cinnamon and honey. Cook for another 1–2 minutes, stirring until the purée is evenly incorporated and the pumpkin is heated through.
Transfer the oatmeal to a bowl and sprinkle with the full tablespoon of pumpkin seeds just before serving. Serve warm, before the oats thicken further.
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