I’m crazy about pumpkin in all it’s forms. Especially pumpkin pie. I used to dream about opening a restaurant and calling it “The Pumpkin Patch” but I’ve long since come to know that’s not going to happen. However, if I were to open that little restaurant, this breakfast would be a standard on the breakfast menu. It brings all of the best parts of fall, including my beloved pumpkin flavours, together into one perfect bowl of autumn-ness.
Pumpkin Oatmeal with Maple Apples
1 cup pumpkin puree, fresh or canned
¼ cup brown sugar
¾ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp ground mace
¼ tsp ground allspice
¼ tsp ground nutmeg
4 ½ cups milk
1 ½ cups steel-cut oats
4 large apples, peeled and thinly sliced
½ cup maple syrup
Greek yogurt, to serve
Combine the pumpkin puree, brown sugar, salt and spices in a large saucepan. Whisk in the milk and heat the mixture over medium heat till it starts to steam. Stir in the oats and simmer the mixture for about 30 minutes or until the oatmeal is tender and creamy, stirring often.
While the oatmeal is cooking, place the sliced apples in a large pan and add ½ cup water. Cook over medium heat for about 10 minutes or until the apples are softened but not too mushy. Remove the pan from the heat and let the apples cool. Stir in the maple syrup.
To serve, divide the oatmeal into bowls and top with the maple apples and a dollop of Greek yogurt. Drizzle with extra maple syrup if desired. Serve warm.