If you love the taste of pumpkin, why not mix it into a healthy morning breakfast. Get yourself a baking pumpkin, peel it, dice it and make a sweet and spiced topping for your oatmeal. Cant find a baking pumpkin? Substitute sweet potato or butternut squash for the pumpkin in equal portions.
750 ml / 3 cup Water
210 g / 1 13 cups Quick cook oats
1 g / 14 tsp Salt
150 gm/ 1 cup Diced Pumpkin (if you cant find pumpkin a sweet potato or butternut squash does the trick)
120 g / 12 cup Crystal Margarine
60 g / 1/4 cup Brown sugar
5 g / 2 tsp Pumpkin pie spice
15 ml / 2 tbsp Water
60 gm / 1/4 cup Pumpkin seeds toasted
- To prepare the pumpkin, melt the Crystal margarine in a small saucepan over medium heat.
- Once the margarine begins to bubble, add the diced pumpkin, stirring to coat them with margarine. Add in the brown sugar, pumpkin pie spice and water. Let this simmer on high heat until the sauce has thickened slightly. Once the pumpkin is tender and the sauce is thick, turn off the heat and let the topping rest while you prepare the oatmeal.
- To prepare the oats, bring the water, and salt a to a boil in a medium pot.
Stir the oats into the simmering water. Return the water to a boil, and simmer, uncovered, for 3-5 minutes.
- Remove the pot from the heat, and portion the oat meal into bowls. Spoon the pumpkin and sauce on top of the oatmeal, then sprinkle the tops with a healthy portion of toasted pumpkin seeds before serving.
- For a quick breakfast, make a large batch of the pumpkin topping ahead of time and spoon it straight onto a hot bowl of quick microwavable oats.
- This pumpkin topping is perfect served on top of weekend pancakes or even waffles.
- Try making enough oatmeal for the week and then portioning it into mason jars, topped with the pumpkin topping. Pull them out of the fridge and reheat the whole jar in the microwave for a quick morning breakfast