Soon, I will celebrate my first real American Thanksgiving. Even if we won't do the typical "turkey" dinner, inspirations come from everywhere (my Facebook and Pinterest accounts are loaded with pictures of Thanksgiving menus !). Now that it's that time of the year, I suddenly have cravings for sweet potato, cranberry sauce, comforting root veggies casserole, mashed potato/gravy and of course, pumpkin pie...!
I created this lovely baked oatmeal bowl on a morning when my husband's family were visiting. I had a stash of homemade pumpkin puree leftover in the refrigerator that I wanted to use up. I adapted the puree I used for my pumpkin pie squares recipe and served it on top of hot oatmeal. With a drizzle of maple syrup, chopped dates and roasted pecans, this breakfast was totally a hit ! Since this year I've got (a bit!) overenthusiastic at the pumpkin patch, I still have a few sugar pumpkins left and I'll definitely do this recipe on Thanksgiving morning.
This oatmeal jar is creamy, healthy, satisfying, warm, sugar-free (if you omit the maple syrup of course....) and perfect for any pumpkin lover! You could totally use a canned pumpkin puree if you want (note that my favorite organic brands are Farmer's market and Trader Joe's).
Pumpkin pie in a jar : pumpkin pie puree, warm oatmeal & maple syrup
This warm and comforting breakfast taste like a pumpkin pie!
Yield : 4 servings
Around 2 cups pumpkin puree (homemade or canned)
6-7 pitted dates + 2-3 more for garnish
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
Pinch of ground cloves
2 cups rolled oats (certified gluten-free if you prefer)
4 to 5 cups water or almond milk or a mix of both (add more liquid if you like your oatmeal thicken)
1/4 cup pecans (for garnish)
Maple syrup (for garnish)
- Place oats and water (or almond milk for a creamier oatmeal) in a small saucepan and bring to a simmer on medium to low heat. Stir well.
- Let simmer until the water is just absorbed and the porridge has thickened, about 3-4 minutes. If it's too thick, you can add a little bit of milk or water.
- In a high speed blender or food processor, add all the remaining ingredients. Blend until the pumpkin puree is smooth and creamy. Adjust the spices to taste.
- Serve the warm oatmeal with the pumpkin puree and chopped pecans (raw or roasted) and chopped dates. Drizzle with maple syrup