Pumpkin Oatmeal

American Breakfast Recipes

2 c. milk 1/2 c. brown sugar, packed 1/2 c. pumpkin puree 2 tsp. vanilla extract 1/2 tsp. cinnamon 2 c. oats

Get them out to rake the leaves with a warm, stick-to-your-ribs breakfast. Adapted from Deceptively Delicious, by Jessica Seinfeld. Yield: 5 servings Note: If you're using your own pumpkin puree, make sure it's thoroughly pureed without any lumpy stringy bits for this recipe. (Otherwise you're headed for "poke-poke-What's-This??" territory.) In a medium saucepan, combine milk, brown sugar, vanilla, pumpkin puree, and cinnamon. Bring to a gentle boil, then stir in the oatmeal. Continue to cook over medium to low heat until oatmeal is tender. Serve with additional milk, and maple syrup or brown sugar. (The kids just plain don't buy the "It's already got sugar in it!" line. They like to season at the table. I think it's a territorial control thing. I season therefore I own. You never knew that breakfast got so deeply philosophical, did you?)

Submitted by Gretchen Grant
Contributed on: Saturday November 17th, 2007 and modified on Monday November 19th, 2007