October 15, 2013 by BettyCupcakes
I’ve started using Sunday nap time to get ahead for the week. I call it my Sunday Cook-Up and I prep ingredients for the week, make dishes that will store well, and work on recipes for the blog. This isn’t a new idea, but it’s definitely new to me.
This Sunday, I whipped up a batch of Pumpkin Banana Oatmeal for Sammy and I to eat for breakfast. Usually pre-cooked oatmeal can get a bit gummy when you reheat it. To solve that problem, I discovered that if you reheat it on the stove with a bit of water you can get that smooth, creamy, just-cooked texture.
Despite Sam’s occasional pickiness, he ate an entire bowl of this. I, of course, cleaned my bowl, too. Have to set a good example.
To serve, I topped mine with a bit of Maple Cinnamon Granola and pumpkin butter. It is a wonderful breakfast for a crisp autumn morning: warm and rich.
Pumpkin Banana Oatmeal
- 2 cups old-fashioned oats
- 3 cups water
- 1 cup milk (I used unsweetened almond milk)
- 1/2 cup mashed banana, ~1 medium banana
- 3/4 cup pumpkin puree
- 1/4 teaspoon sea salt
- 1/2 teaspoon pumpkin pie spice
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- Add all the oats, water, milk, banana, pumpkin puree, sea salt, and pumpkin pie spice to a medium sauce pan. Stir gently to combine.
- Place pan over medium heat. Cook until it begins to bubble, about 10 minutes. Stir occasionally.
- Once the oatmeal begins to bubble, turn heat down to low and simmer until creamy and thick, about 10 minutes more.
- Remove from heat and stir in vanilla and brown sugar.
- If you like your oatmeal thicker, cook 4-5 minutes more until it reaches your desired consistency.
- Add desired portion (~1 cup per person) to a small sauce pan. Pour in a 1/4 cup of water.
- Heat over low heat, stirring occasionally, until warm.
What do you put on top of your oatmeal?