pumpkin oatmeal

so i had left over canned pumpkin from the pumpkin pie i made for my dad yesterday..(btw, first time making it...came out DELICIOUS.) =)

so here's wat i did for my breakfast this morning...

1/2 cup old fashion oats
1cup water
1/4 cup canned pumpkin
lots of cinnamon :)
sugar substitute (splenda)

microwaved the water and oats for one minute and thirty seconds.
added the pumpkin, heated for 30 seconds
topped with lots of cinnamon
sprinkled on some splenda, and enjoyed

i would have put raisins but we didn't have any :(

oats=150 calories
pumpkin=20 calories
cinnamon=not enough to equal my satisfaction =)

anyway, this is well below 200 calories for a YUMMY breakfast! maybe add some spray butter on top if u like!

sounds great!

but I hafta say, this time of year, why not use fresh pumpkin from the farmer's market or store? Pie pumpkins are best, but a small jack-o-lantern pumpkin still has plenty of "meat" and flavor. All you have to do is cut it in half, scoop out the seeds and stringy parts, put it cut side down on a baking pan (or a sheet with a lip) and bake at about 350F until the shell side is soft to the touch. Then let it cool and scrape out the pumpkin. You can puree it if you like, but I prefer a little texture to my pumpkin pies. Yummy!

great idea!!! i have never done that...so i might try it! i have a new love for baking and i want to learn how to start baking with healthy ingredients.

my dad just started riding with me back in july. he did the MS 150 with me, i'm so proud of him. he has lost 20 lbs. i want him around for a long time so i am going to start learning how to incorporate HEALTHYness into his diet! he loves the sweets i make him, but i realize i need to HELP him, not HURT him with my baking abilities!!

The energy-saving version of baking is putting it into the pressure cooker.

hokkaidos do not need to be peeled for that, others, yes, and it's hard work but I do it all the time.

Yummy! I'll have to try that. I like to add pumpkin to mashed potatoes this time of year. It adds a shot of vitamins to what is otherwise a comfort food. Of course, I also like to add a little grated smoked cheddar...so that probably detracts from any health factor the pumpkin adds. :o

You can microwave pumpkin, too, to get it soft enough for a pie.

Karen

oooo mashed potatoes and pumpkin?

how can i incorporate that with my baked potato tonight??

I bet you could just mix a little in along with whatever else you're putting on it. I think I usually use 1/2 cup puree for mashed potatoes that serve about 4 - 6 people. So just a couple tablespoons would do for one serving, unless you want a stronger pumpkin flavor. Like I said, I like to grate a little smoked cheddar or gouda too. That combination of flavors tastes like fall to me. Hope you enjoy! :)

My cat Claudia gets 1-2 Tbsp of pumpkin every morning for breakfast. The vet recommended it for furballs...it's been tremendously helpful for her and she loves it. If I try to sleep in, she comes and wakes me up so I'll feed her.

The pumpkin oatmeal sounds really yummy...I may need to steal some from Claudia and give it a try!

My DH makes yummy steel-cut oatmeal (organic!) in the crockpot overnight during the cooler times of the year. Adding pumpkin sounds like a great idea -- thanks! He'll typically put raisins, sometimes dried cranberries, and lots of cinnamon in it. Ooooh, it's so good!

We have our first cold weekend coming up here in NC -- I feel an oatmeal morning coming up! :p

Yummy ideas!! I have organic oatmeal every morning before my ride with honey and cinnamon, but adding the pumpkin would be great!! I will have to try that!!

i just made some another bowl of this for a dessert after my dinner...just cut the recipe in half and ate away! this time DH was here, and he called it pumpkin goulash ...WHATEVER!

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Originally Posted by OakLeaf

sounds great!

but I hafta say, this time of year, why not use fresh pumpkin from the farmer's market or store? Pie pumpkins are best, but a small jack-o-lantern pumpkin still has plenty of "meat" and flavor. All you have to do is cut it in half, scoop out the seeds and stringy parts, put it cut side down on a baking pan (or a sheet with a lip) and bake at about 350F until the shell side is soft to the touch. Then let it cool and scrape out the pumpkin. You can puree it if you like, but I prefer a little texture to my pumpkin pies. Yummy!

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Thank you for taking the mystery out of how to get the pumpkin seperated from the skin. I couldn't figure out how people would peel a pumpkin. But it never dawned on me to bake it first then peel it. I love pumpkin cooked with a sweet potato and then whipped up with a little butter, salt and cinnamon. Time to go find me a pumpkin!

I pour a little bit of flavored creamer in my oatmeal. My favorite is fat free hazelnut. Yum!

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Originally Posted by Jallora

I pour a little bit of flavored creamer in my oatmeal. My favorite is fat free hazelnut. Yum!

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I love the taste of those creamers too, but they are not healthy at all, and they're actually not fat-free -- they just make the serving size small enough that they can say that. The fat in them is partially hydrogenated -- very bad. I keep trying to get my in-laws to stop buying them.

Here is the ingredient list for Coffee-Mate Coffee Creamer, Hazelnut, Fat Free:

Water, Sugar, Corn Syrup Solids, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dipotassium Phosphate, Sodium Caseinate (a Milk Derivative), Titanium Dioxide, Natural and Artificial Flavors, Sodium Stearoyl Lactylate, Polysorbate 60, Carrageenan, Beta-Carotene Color.

Kinda scary! I'm lucky to have low cholesterol so can get away with a splash of real half-n-half in my oatmeal. Yummmmm!

*Sorry to rain on your parade! I almost hated to respond, but just in case you weren't aware of what you were ingesting... :(

Quote:

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Originally Posted by emily_in_nc

I love the taste of those creamers too, but they are not healthy at all, and they're actually not fat-free -- they just make the serving size small enough that they can say that. The fat in them is partially hydrogenated -- very bad. I keep trying to get my in-laws to stop buying them.

Here is the ingredient list for Coffee-Mate Coffee Creamer, Hazelnut, Fat Free:

Water, Sugar, Corn Syrup Solids, Partially Hydrogenated Soybean and/or Cottonseed Oil, Dipotassium Phosphate, Sodium Caseinate (a Milk Derivative), Titanium Dioxide, Natural and Artificial Flavors, Sodium Stearoyl Lactylate, Polysorbate 60, Carrageenan, Beta-Carotene Color.

Kinda scary! I'm lucky to have low cholesterol so can get away with a splash of real half-n-half in my oatmeal. Yummmmm!

*Sorry to rain on your parade! I almost hated to respond, but just in case you weren't aware of what you were ingesting... :(

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Yep - it's sad. The Pumpkin Spice creamer I tried many years ago (before I knew better) was divine:( The gingerbread was tasty too:(

CA

Emily, your DH cooks the oatmeal in the crockpot - overnight? What's steel cut-organic oatmeal, is this like long cooking oatmeal? Thanks ------ pumpkin oatmeal sounds, yummy, I love oatmeal, anytime of the year.:):):)

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Originally Posted by surgtech1956

Emily, your DH cooks the oatmeal in the crockpot - overnight? What's steel cut-organic oatmeal, is this like long cooking oatmeal? Thanks ------ pumpkin oatmeal sounds, yummy, I love oatmeal, anytime of the year.:):):)

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Yes, the steel-cut is much coarser so takes a lot longer to cook. Perfect for overnight in the crockpot. Ready when you get up!

Here are some links:
http://theslowcook.blogspot.com/2007...-cut-oats.html
http://www.slashfood.com/2006/01/23/...l-cut-oatmeal/
http://en.wikipedia.org/wiki/Steel-cut_oats

We buy ours at the local food co-op in bulk. You should be able to find them at places like Whole Foods, Trader Joe's, and similar stores you might have where you live. :)

mmmmmm steel cut oats.... I do it in a crockpot as well. It is super nice to be able to get up in the morning and voila, instant hot breakfast. I don't normally cook anything in with the oats (though I do make it with soy milk for a bit of extra protein), but I add lots of cinnamon, dried blueberries (love the big bags from Costco!) and pumpkin seeds (if I have them) on top. Maybe I'll have to try some pumpkin some day.

Oh - btw, if anyone has any suggestions about how to prevent a "skin" from forming on the sides and bottom of the crock pot, I'm all ears. Usually I just stir it in and it softens up and incorporates mostly.... I've tried greasing the crock and using less soy milk (even all water), but it still happens.

Of course if you want to go decadent, my grand-mother-in-law makes a killer pumpkin chocolate chip cookie.... yes this sounds a bit on the weird side, but they are delicious cookies.

Can I have the Killer Pumpkin Choc Chip recipe? Purty please? Will she share?

I've had tarts made with apple, pumpkin and choc that were to die for. :p

its based around 1 can of pumpkin...

2 tsp baking soda
4 tsp baking powder
1 tsp salt
4 cups flour
2 cups sugar
2 eggs beaten
1 cup of oil
2 tsp milk
2 tsp vanilla
1 can of pumpkin
1 package chocolate chips

typical cookie construction - mix the dry stuff together (except chips + sugar), mix the wet stuff + sugar together, gradually mix the dry into the wet, add the chips last
bake at 350F

Thanks!

-- Dark or milk chocolate chips?
-- About how long to bake ya think?

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Originally Posted by SadieKate

-- Dark or milk chocolate chips?

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We just had some from the store with white chocolate chips. Mmmm, mmm, mmm. (I've got to stop with the desserts... :rolleyes:)

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Originally Posted by OakLeaf

We just had some from the store with white chocolate chips. Mmmm, mmm, mmm. (I've got to stop with the desserts... :rolleyes:)

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That ain't chocolate. That's just fat. Yuck. :p

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Originally Posted by SadieKate

That ain't chocolate. That's just fat. Yuck. :p

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<cue the Homer Simpson voice> Mmmmmmmm. Fa-a-a-at.



<marveling at how this thread morphed from something pretty healthy to white chocolate chips. Guilty!>

I like dark bitter chocolate myself.... so I'd probably go with Ghiardelli bittersweets myself.... but its up to your own taste.

I'm guessing they'd need to cook for about 15 min... but its really a grandma recipe - nothing but the ingredients...

Quote:

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Originally Posted by emily_in_nc

My DH makes yummy steel-cut oatmeal (organic!) in the crockpot overnight during the cooler times of the year. Adding pumpkin sounds like a great idea -- thanks! He'll typically put raisins, sometimes dried cranberries, and lots of cinnamon in it. Ooooh, it's so good!

We have our first cold weekend coming up here in NC -- I feel an oatmeal morning coming up! :p

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What's his recipe for this? I'd love to try it. I have to get up and out of the house pretty early to get to work on time, but I'd love to be able to feed my daughter a hot, healthy breakfast every day. I have steel cut oats, but I've only made them once because it took so long and I just don't have that kind of time in the morning. They turned out really thick, too.

Do any of you use them in cookies or home-made granola/energy bars for long rides?

Thanks!

Roxy

Quote:

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Originally Posted by channlluv

What's his recipe for this? I'd love to try it. I have to get up and out of the house pretty early to get to work on time, but I'd love to be able to feed my daughter a hot, healthy breakfast every day. I have steel cut oats, but I've only made them once because it took so long and I just don't have that kind of time in the morning. They turned out really thick, too.

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No really formal recipe, but he throws in the steel-cut oats and water (ratio of oats to water is 1:4), a nice bit of cinnamon, a small handful of dried cranberries or raisins or cherries or all of the above. You can also add honey or other sweetener at this point (he doesn't). A shake of salt is good too if high blood pressure is not an issue.

Cook in the crockpot on low overnight. Add milk or whatever else you like right at serving time.

And Eden, I've never noticed a "skin" on our oatmeal when he makes it this way. Not sure why/why not?

We had some this weekend (our first really chilly fall weekend here in NC), and it was lovely! A little Vermont maple syrup, chopped walnuts, and half-and-half on top made it to die for... :D

I made Pumpkin Oatmeal without the splenda and with skim milk. I sprinkled pumpkin seeds and chopped dried figs for sweetness.

I am looking forward to having this again tomorrow.

yay! someone tried the pumpkin oatmeal!!

If you like pumpkin, here is a much lighter version of pumpkin pie and really tasty!

Pumpkin Chiffon Pie

Bake a 9 inch pie shell

Blend well in a saucepan:
1 envelope unflavored gelatin
2/3 cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 ¼ cups mashed cooked pumpkin (canned is ok)
3 egg yolks
½ cup milk

Cook over medium heat, stirring all the time to keep it from sticking. Cook til it comes up to a boil, and then remove from heat. Place pan in cold water and cool til mixture mounds up a little when dropped from a spoon.

Make a meringue:
Beat 3 egg whites til glossy and then gradually beat in ½ cup of sugar

Fold pumpkin mixture into meringue. Then pour into the pie crust and chill for a couple hours. Best with some whipped cream!

Quote:

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Originally Posted by Eden

its based around 1 can of pumpkin...

2 tsp baking soda
4 tsp baking powder
1 tsp salt
4 cups flour
2 cups sugar
2 eggs beaten
1 cup of oil
2 tsp milk
2 tsp vanilla
1 can of pumpkin
1 package chocolate chips

typical cookie construction - mix the dry stuff together (except chips + sugar), mix the wet stuff + sugar together, gradually mix the dry into the wet, add the chips last
bake at 350F

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Eden---Thank you for sharing this recipe. The cookies are easy to make and deadly delicious.

since we are on a pumpkin thread....how about any other awesome pumpkin bread recipes!!!

I'm definitely going to try some of the recipies posted here!

Here's my contribution. This is my grandmother's pumpkin bread recipe. It's to DIE for...and not even remotely healthy. :D

MoMo’s Pumpkin Bread

3 ½ cups flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
3 cups sugar
1 cup canola oil
4 eggs, slightly beaten
2/3 cups water
2 cups pumpkin
1 cup chopped nuts

Sift (or stir thoroughly) together the flour, soda, salt, cinnamon and nutmeg together in a large bowl. Make a well in the center of the flour mixture and add all the remaining ingredients. Mix well until smooth. Pour batter into two 9x5 greased and floured loaf pans. Bake one hour in a 350 degree oven. Cool slightly in pans and then turn out onto cooling rack. Store in refrigerator at least one day before serving.

My notes:
no need to flour pans if using non-stick and cooking spray
mix everything with a spoon…mixer not necessary
egg substitute works fine for eggs
nuts are optional

Question on the cookie recipe- is it a chewy cookie or a crispy one? Not sure you can do crispy with pumpkin, but I looking for a chewy melt in your mouth recipe (to top with a hint of cinnamon cream cheese icing like the lady at the farmer's marker does). I have a few containers of fresh-killed pumpkin in the freezer from last year (or maybe the year before ??:eek:) Trying to use the last so we can do a new pumpkin this year. And well, I just love pumpkin everything!

Do you put the pumpkin in with the oats in the crock pot the night before or do you add it just before serving? Thanks.

The cookies are "fluffy." Actually, they are chewy, not at all crispy.

Hmmm, I'm gonna have to try that pumpkin bread recipe. Think I'll add some chocolate chips to it, though!! Thanks for sharing it, GLC.

I make this same recipe a lot, but I use 1/2 c of pumpkin in my oatmeal (i like a bigger breakfast before I work out).

I also like to make pumpkin smoothies-- a little ice, water, 1/2 c non-fat greek yogurt, 1/2 scoop vanilla protein power, 1/2c pumpkin, and pumpkin pie spice/cinnamon/sweetner to taste. Yum!