I’ve had a container of leftover pumpkin puree in my fridge for about a week, and it stares at me every time I open the door. I know it needs to be used, but I haven’t stuck it in the freezer yet because I have a short list of pumpkiny things I’d like to make. But life. Life is busy. Life makes me do chores and projects. Life sometimes won’t let me bake or browse Pinterest until my eyes glaze over or lie on the couch like a vegetable and watch back to back Lifetime movies. And the pumpkin puree screams at me when I open the door. It screams, “I will grow mold soon and my blood will be on your hands, lady, on your hands, you food waster!”
So a couple of days ago, I had a light bulb moment that would once and for all silence that antagonistic pumpkin puree.
I would stir some in my oatmeal! Brilliant!
And I was really proud of the healthy little bowl of oatmeal that sat before me, but as I looked at it, I saw that it needed a little something else, so I did a very naughty thing.
I whipped up some heavy cream with some brown sugar and cinnamon and put it on my oatmeal. And it was delicious.
Just a few notes:
-Yes, I could have cooked the oatmeal in some milk to make it creamier, but I was trying to save calories. But then I topped it with whipped cream. I know. It doesn’t make sense to me either.
-I used 3 tablespoons light brown sugar, but a normal person could get by on 2 tablespoons.
-Really, the oatmeal is pretty healthy. I am thinking about doing this with mashed sweet potatoes. I think this is an excellent way to sneak in some nutrition in the form of those orangey colored veggies and fruit that we are all supposed to eat.
-I did not measure the whipped cream, but I promise it was just a small dollop. And it melts over the hot oatmeal, in a really dreamy way.
-All sugar and spices are totally adjustable to taste.
-I sprinkled mine with toasted walnuts.
-This makes like two servings.
-It was some darn tasty oatmeal.
1 cup water
1/2 cup quick cooking oatmeal
2 tablespoons butter
2-3 tablespoons light brown sugar
1/2 cup pure canned pumpkin or pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoons nutmeg
1/4 cup heavy cream
Light brown sugar to taste
Ground cinnamon to taste
Toasted walnuts or pecans
Bring water to a boil over medium heat and stir in oats. Cook for 1 minute, stirring often, then remove from heat. Stir in butter and next four ingredients.
Beat the heavy cream on high speed until foamy. Add light brown sugar (approx. 1-2 teaspoons) and a pinch of cinnamon to taste. Keep beating until soft peaks form.
Place a dollop of whipped cream on the warm oatmeal, and sprinkle with toasted walnuts or pecans.