Guest guest Posted November 19, 2007 Report Share Posted November 19, 2007 It *does* taste like a cookie--Yum!! Sharon, thanks so much for posting this. Such a nice way to start the day original message: Pumpkin Oatmeal This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is too sweet and doesn't have enough pumpkin) so I use more pumpkin (or winter squash) puree. I eat this pretty much every day. 1 cup vanilla oat milk (or rice or soy milk) 1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats) 1/2 - 5/8 cup winter squash puree (I don't measure it exactly) 1/4 tsp cinnamon squirt of agave nectar 1 tsp vanilla extract 2 tsp almond butter or cashew butter or peanut butter (it's especially good with peanut butter) Put milk into a saucepan and add puree, cinnamon, vanilla, agave. Bring to a boil and add oats. Reduce heat and simmer 2-3 minutes, while stirring. Remove from heat and stir in nut butter. Makes two servings. Notes: I pour into two bowls and eat one right away and save the other for the next day. I make the puree by cutting three squash and/or cooking pumpkins in half, removing the seeds, placing them face down on a baking sheet, and baking at 350 for an hour or so until soft. I then let them cool, scoop out the flesh and puree it in my Vitamix. I also wash the seeds, removing the pulp, and place those on a baking sheet. I sprinkle with a mix of herbs and place in a 325 degree oven with the timer set for 10 minutes. After 10 minutes, I stir the seeds and set the timer for another 10 minutes. Usually they are done after 20 or 25 minutes. I let those cool and then place in an airtight container. My youngest really loves these though the seasoning mix I use does contain some salt. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2007 Report Share Posted November 20, 2007 I picked up my copy of the book yesterday. A few weeks ago I bought The Sneaky Chef too. I've yet made anything from it though but have read a little. I hope during the Christmas holidays I'll have time to make some of the purees from both books. I'm off this week but I've been too busy with meal preparations & personal business stuff that I haven't had any time to myself yet. Look out Friday though!!! DS & I will have a 'fun day' starting around 4:30 am.,lol! Rhoda On Nov 20, 2007 1:02 AM, Maureen <ailanthus wrote: > It *does* taste like a cookie--Yum!! Sharon, thanks so much for posting > this. Such a nice way to start the day > > original message: > > Pumpkin Oatmeal > > This is my version of the Oatmeal with Pumpkin Puree recipe from Jessica > Seinfeld's Deceptively Delicious book. I don't use brown sugar (hers is > too sweet and doesn't have enough pumpkin) so I use more pumpkin (or > winter squash) puree. I eat this pretty much every day. > > 1 cup vanilla oat milk (or rice or soy milk) > 1 cup rolled oats (I use Bob Red Mill's thick whole grain rolled oats) > 1/2 - 5/8 cup winter squash puree (I don't measure it exactly) > 1/4 tsp cinnamon > squirt of agave nectar > 1 tsp vanilla extract > 2 tsp almond butter or cashew butter or peanut butter (it's > especially good with peanut butter) > > Put milk into a saucepan and add puree, cinnamon, vanilla, agave. > Bring to a boil and add oats. Reduce heat and simmer 2-3 minutes, while > stirring. Remove from heat and stir in nut butter. > > Makes two servings. > > Notes: I pour into two bowls and eat one right away and save the > other for the next day. I make the puree by cutting three squash and/or > cooking pumpkins in half, removing the seeds, placing them face down on > a baking sheet, and baking at 350 for an hour or so until soft. I then > let them cool, scoop out the flesh and puree it in my Vitamix. > > I also wash the seeds, removing the pulp, and place those on a baking > sheet. I sprinkle with a mix of herbs and place in a 325 degree oven > with the timer set for 10 minutes. After 10 minutes, I stir the seeds > and set the timer for another 10 minutes. Usually they are done after 20 > or 25 minutes. I let those cool and then place in an airtight container. > My youngest really loves these though the seasoning mix I use does > contain some salt. > > > -- Rhoda Jayne Quote Link to comment Share on other sites More sharing options...
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