Stovetop Pumpkin Oatmeal

Book:  Well, I checked a book out at the library today and that is as far as I’ve got!  I made Super Bowl cookies tonight and will post those later.

By the way, here is me at Disney World as an extra in the Indiana Jones Spectacular.  Let me just say… it is more spectacular as an extra!

Recipe:  As you may know, I have this obsession with pumpkin and oatmeal.  I also make creamy baked pumpkin oatmeal and pumpkin oatmeal ALL the time in the fall.  But sometimes, you just don’t have 45 minutes to prep and bake breakfast!  What if you only have 5 minutes and you want your pumpkin oatmeal NOW!  Well, here’s the recipe that solves that problem.  Instead of eggs, I used a ground flaxseed substitute.  The milk was exchanged for water and the brown sugar was placed only on top of the oatmeal.  Enjoy!

Here’s a photo of my partner in recipe development right now.  We both LOVE this stuff.

Stovetop Pumpkin Oatmeal
serves 2

1 cup old-fashioned oats
2 Tb. ground flax seed
2 cups water
1/4-1/2 cup pumpkin puree (depending on how “pumpkin-y” you want it)
1/4 tsp. cinnamon (or up to 1/2 tsp. if you like cinnamon a lot)
dash of ground ginger, nutmegs, cloves and allspice
1/2 tsp. vanilla extract
2 tablespoons brown sugar

In a medium pot, add the oats, ground flax seed, water, pumpkin and spices.  Cook on medium high until boiling.  Bring down the heat to medium and continue to simmer another 5 minutes.  You may need to add additional water.
Take pot off of the heat and stir in vanilla.  Divide the oatmeal between two bowls and sprinkle brown sugar on top.
Eat warm and enjoy!

Totally off topic….

Below is what I think of my tax bill this year!!  Grrr!