Spiced Pumpkin Oats Food

PUMPKIN SPICE OATMEAL

Steps:

• Whisk the pumpkin puree, milk, 2 cups of water, the dried cranberries, brown sugar, pumpkin spice, vanilla and a large pinch of salt together in a medium saucepan. Bring to a simmer over medium heat, then add the oats and reduce the heat to medium-low. Gently simmer, stirring frequently, until the oats are tender and the oatmeal is the consistency you like, 10 to 15 minutes (15 minutes for very thick oatmeal).
• Ladle the oatmeal into bowls and serve drizzled with milk and sprinkled with a little extra sugar and pumpkin seeds.

SPICED PUMPKIN OATS

Steps:

• Bring water to boil in a saucepan. Add oat bran and salt, reduce heat to medium-low; cook and stir until mixture begins to simmer, about 5 minutes.
• Stir pumpkin puree, ginger, and cinnamon into oat bran mixture; bring back to a simmer. Stir in sugar and coconut milk; cook and stir until mixture reaches desired consistency.

SPICED PUMPKIN OATMEAL

Steps:

• In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.
• Serve with applesauce, apple and syrup if desired.

SPICED PUMPKIN-RAISIN COOKIES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
• In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
• For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
• Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

PRESSURE-COOKER PUMPKIN SPICE OATMEAL

Steps:

• Stir together first seven ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Stir in pumpkin; let stand 5-10 minutes to thicken. Serve with toppings as desired.

PUMPKIN SPICE OATMEAL

Steps:

• In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

PUMPKIN SPICE OVERNIGHT OATS

Steps:

• In a medium bowl, mix the oats, milk and pumpkin together.
• Stir in the pumpkin pie spice, maple syrup and vanilla extract.
• Divide between two bowls or mason jars and store in the fridge overnight.
• In the morning, top with the pecans and serve.

PUMPKIN SPICE OATMEAL

Steps:

• Bring milk to boil in a small pot over medium-high. Stir oats, brown sugar, white sugar, cinnamon, pumpkin pie spice, and salt into the boiling milk. Place a cover on the pot, reduce heat to medium-low, and cook, stirring occasionally, for 3 minutes. Stir pumpkin puree into oat mixture until smooth; cook and stir continually another 2 minutes.
• Remove from heat; let oatmeal set 2 minutes before serving.