This recipe requires a wee bit more of an effort compared to the other ones.
Gently sautéing the pumpkin bits in some lovely butter, sugar, cinnamon, nutmeg and a hint of vanilla, the aroma will fill your kitchen and you will surely feel Christmas has come again!
As the pumpkin mixture has enough sugar and flavours, there’s no need to add more into the oats mixture – the flavours blend well enough.
This is a great breakfast option to make for a large table, particularly if you want to impress houseguests.
The first time I made just one jar for myself, not sure if anyone else would like it, I woke up to a well scraped out jar – Someone got to it first!!
I admit the taste for pumpkin pie is an acquired one, but dressed up in Christmas spices it gives you a nostalgic feel, and the caramelized butter in the pumpkin provide the perfect amount of sugar rush in the AM.
And who knows, maybe your husband or child (is there a difference, some may ask) may surprise you by thoroughly enjoying this.
- 6 tablespoons of Quaker unrefined oats
- ¼ cup diced pumpkin
- 1 tbsp butter
- 1 teaspoon cinnamon powder
- Pinch of nutmeg
- Pinch of all spice
- ½ tsp vanilla
- 1 tbsp of brown sugar
- 1 tbsp of chopped hazelnuts
- ½ cup milk
- Sauté the pumpkin in butter, with brown sugar, cinnamon, nutmeg, all spice and vanilla.
- Once the pumpkin has softened well, remove from the heat and allow to cool.
- Layer the oats with milk and then the pumpkin. Place the nuts on top.
- Let it soak overnight in the fridge.
- In the morning:
- Mix ingredients together with a spoon before eating.