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Pumpkin Cream Oatmeal

Put down that bland oatmeal and try this Pumpkin Cream Oatmeal instead! Made with pumpkin puree, warm fall spices, and nutty pecans – This breakfast is not only satisfying – It’s truly delicious!

Ingredients

For the pumpkin cream

  • 1/4 cup Chopped pecans
  • 3/4 cup Pumpkin puree
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Freshly grated nutmeg
  • 1/3 cup Granulated sugar
  • 1/4 cup Heavy cream
  • 1 tablespoon Unsalted butter melted
  • 2 teaspoons Vanilla extract

For the oatmeal

  • 3 cups Whole milk
  • 1/8 teaspoon 1/8 teaspoon
  • 1/4 - 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Vanilla powder
  • 1 tablespoon Unsalted butter
  • 2 1/2 tablespoons Granulated sugar optional
  • 1 cup Old fashioned rolled oats (not instant or
  • Pumpkin cream
  • Toasted pecans optional

Instructions

  • Make the pumpkin cream:
  • Combine pecans, pumpkin puree, spices, granulated sugar, heavy cream, butter, and vanilla extract in a food processor. Process until smooth and creamy, about 2-3 minutes. Transfer  pumpkin cream to a container with a tight fitting lid and place in the refrigerator until ready to use. Pumpkin cream will last about a week, covered, in the refrigerator.
  • Make the oatmeal:
  • In a medium saucepan, combine the milk, salt, cinnamon, vanilla powder, butter, and granulated sugar (if using). Bring mixture to a boil over medium high heat. Reduce the heat to low and stir in the oats.
  • Simmer the mixture, stirring occasionally until the oats increase in girth and the mixture thickens, about 10-15 minutes. You can follow package directions, however, I find the oats don't cook enough at 5 minutes. I think it's a Latino thing.
  • Remove mixture from heat and stir in as much pumpkin cream as desired. As much as you like. 1 tablespoon, 1/4 cup. This is your breakfast. Stir in toasted pecans, if desired.
  • Oatmeal serves two Dominicans. Pumpkin Cream is enough for at least 4 bowls of oatmeal.