Spiced Pumpkin Oatmeal

It's kind of hard to get interested in dishes like stick-to-your-ribs oatmeal when the temperature is so balmy. Yesterday I went for a 5K run outside, which is the latest in the year I have ever run outside. Balmy weather notwithstanding, the temperature is definitely on its way down so this morning I decided it would be a good time to try out Spiced Pumpkin Oatmeal, a recipe that caught my eye in The Essential New York Times Cookbook.

Oatmeal is trendy right now. (I know this to be true because you can get it at McDonalds.) A lot of oatmeal gets eaten at our house. David has a bowl every morning and I try to have a bowl two or three times a week. Daniel likes oatmeal as well (or maybe it's the brown sugar and raisins he likes?) leaving Patrick as the only oatmeal hold-out in our family. I'm not sure this pumpkin-spice version will change his mind but it's a great treat for those of us (i.e. me) who like pumpkin.

This oatmeal kind of reminds me of a Pumpkin Spice Latte. I topped it with some chopped apple and maple syrup which was a great way to finish it off. It's really a simple dish to put together and the ingredients (spices, brown sugar, pumpkin, milk, oatmeal) are things I generally always have on hand. All you really need is time to let the works simmer on the stove. On a lazy Saturday or Sunday morning a bowl of Spiced Pumpkin Oatmeal, a cup of green tea and the crossword would make for an ideal start to the day.  

Spiced Pumpkin Oatmeal from The New York Times

1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/4 cup packed brown sugar
1 cup canned pumpkin puree
4 1/2 cups low-fat milk or water
1 1/2 cups steel-cut oats
3/4 teaspoon salt
Warm apple sauce, optional
Chopped fresh apple, optional
Apple cider syrup, optional

In a large saucepan over low heat, toast allspice, nutmeg, cinnamon and ginger, stirring occasionally until fragrant, about 2 minutes. Stir in brown sugar, then add pumpkin and stir to combine. Add milk or water, raise heat and bring mixture to a simmer. Stir in oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in salt.

Serve with applesauce, apple and syrup if desired.

YIELD: 6 servings