I imagine by this point you have already made your first foray into pumpkin-something or squash-one-thing-or-another. And if you haven’t Thanksgiving is around the corner and you probably will. So this is a recipe to kill that extra half can of pumpkin puree that did not make it into the pie or perhaps you bought some butternut squash, spent 27 minutes chopping and de-seeding that huge monster and then realized oh god there is SO MUCH of it I will have to eat butternut squash for the rest of my lifeeeee.
The latter may or may not have happened to me. And after eating roasted miso-honey squash, making squash crème brûlée (I’m gonna say that was only moderately successful) and some persimmon and fig squash cake I thought to myself WHAT ELSE CAN I DO TO THIS THING IT NEVER ENDS I THINK ITS MULTIPLYING INSIDE MY FRIDGE.
Additionally I went on a little natural foods shopping spree with the gift card I won to Jimbo’s…Naturally from a giveaway on Kitchen Konfidence. So I had many interesting new things I wanted to use like a flax, rice + hemp milk and these really small really adorable apples.
I’m sure there is a proper name for them but I have no idea what it is. I don’t think they are crab apples because those aren’t edible right? They were just the most darling little things and I had to buy them and use them in something.
CARAMEL APPLE PUMPKIN OATMEAL
- 1/2 cup of kamut, cooked. Other unseasoned cooked grains like amaranth, quinoa, or more oatmeal would do too!
- 1 cup of rice/flax/hemp/regular milk
- 1/4 cup of pumpkin or squash puree
- 1/4 cup of oatmeal or oat bran
- 1-3 tablespoons of maple syrup or honey
- 1 tsp cinnamon
- pinch of nutmeg
- 1 tbsp coconut oil
- 1/2 tablespoon coconut sugar or brown sugar
- 1 regular apple or 5 adorable mini apples
- 1/4 cup of coconut or brown sugar
- 1 tsbp coconut milk or regular milk
- Cook the kamut or grains according to instructions. This can be done the day before (or even a couple days before).
- Chop apple into small cubes.
- Heat pan over medium-low, add coconut sugar and coconut milk for the caramel.
- When it begins to bubble and gets sticky, toss in cubes of apple.
- Make sure apple pieces are coated in caramel. Cook more if you want the apple pieces very soft, I like them to still have some crunch. Set aside.
- Add 1/2 cup of cooked kamut to the milk, coconut oil, oatmeal (or oat bran) and pumpkin/squash in a pan.
- Add maple syrup or honey, cook over low heat until thickened. Taste and add more sweetener if necessary.
- Top oatmeal with caramel apples and eat!
This is also a great recipe to use leftover grains for! I usually make a batch of quinoa or kamut and then add it to salads/overnight oatmeal type dishes during the week. You can also just use more oatmeal! If your grain is already cooked this is super fast to whip up as well.
So hopefully that takes care of some leftover issues. Everyone knows you can stuff nearly everything else in between two slices of bread and make a Thanksgiving sandwich but after all that cooking you might not want to bake another thing with pumpkin. It doesn’t get much easier than just mixing it into some oatmeal. I would give you recipes to make for Thanksgiving but to be honest all I’m making is my Caramelized White Chocolate and Pumpkin Cheesecake I always make and these amazing Stuffing Rolls (!!!!).
Have a good Thanksgiving!!!