and another pumpkin recipe…

A friend of ours who works for a major food processor once told us that 90 percent of the canned pumpkin sold in the U.S. is purchased between Thanksgiving and Christmas. I think I am probably responsible for the other 10 percent. Which is one of the reasons that I love this recipe.

If, on the other hand, you do not care for pumpkin in the slightest, you can just leave out the puree. But even if you do skip the puree, I recommend that you keep the pumpkin pie spice because it’s just an assigned name for a combination of five deliciously warming and flavorful spices. See recipe below.

1/2 cup rolled oats
2 tsp. chia seeds
1/4 tsp. pumpkin pie spice
a pinch of salt
2 tsp. maple syrup
2 Tbsp. pumpkin puree (canned is fine)
2/3 cup dairy or soy milk (unsweetened)

Directions for making your pumpkin oats in the moment: Warm the milk in the microwave or on the stove in a small saucepan. Remove from heat, and add the oats, chia seeds, pumpkin spice, and salt. Mix well, and add the pumpkin puree, maple syrup, and milk. Mix again, cover, and allow to rest for 2-3 minutes while you go pick out a couple of toppings (berries, almond slices, sunflower seeds, dried apricots, a drizzle of honey, a spoonful of tahini, a pat of butter, more milk).

Directions for prepping your pumpkin oats the evening before: Mix together all the ingredients in a glass Pyrex measuring cup (2-cup size is fine for one serving, 4-cup size is better for two or three servings). Place in refrigerator, and allow flavors to blend overnight. When you’re ready for breakfast, heat in the microwave for 30-60 seconds at a time until it reaches your desired temperature. Then proceed as above. Also, if you don’t mind eating it cold, you can spoon it into a thermos and take it to work for lunch. Which will be delicious if you like cold oatmeal.

One more idea: if you don’t eat grain at all for any reason, you can also make this recipe with sweet potato. Cook one in the microwave until it gives nicely when you poke it with your finger. Slice it open the long way, and let it sit for a few minutes, Then cut it into cubes and use approximately 1/2 cup of cubed sweet potato per serving. Otherwise, follow the recipe as above.

*If you are feeling very ambitious, you can make your own pumpkin pie spice, likely more delicious and certainly less expensive. Read on please, before you roll your eyes! Mix together 3 tablespoons of cinnamon with 2 teaspoons each of ginger and nutmeg, and 1 teaspoon each of allspice and cloves, all ground. Stir well with a fork or little whisk, and save in a glass container with a tight lid. This is a good project for kids, too. Now you can roll your eyes if you want.