Calling all lovers of pumpkin and oatmeal: this recipe is for you. Gorgeous pumpkin bakes down into a spiced, nutrient-rich glaze that pairs perfectly with the nutty flavor of toasted oats.
Ingredients
- 2 tablespoons canola oil, divided
1 1/
- 2 cups steel cut oats
- 1 cup pumpkin puree
2 tablespoons date puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
- 2 cups skim milk
2 1/
- 2 cups warm water
1 teaspoon vanilla
1/8 teaspoon salt
Directions
- Heat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of the oil over medium-high heat in an oven-proof lidded pan. Stir in the oats and fry them, stirring frequently until they smell toasted.
- Push the oats to the side and add remaining oil. Add in the pumpkin. Fry it in the oil, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree until the color darkens slightly and the raw smell disappears.
- Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Stir and allow oatmeal to sit for a few minutes to thicken and cool before serving.
Chef's Practical Notes
Ensure you brown the meat thoroughly; that "crispy crust" is where all the flavor for the gravy comes from.
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