I propose to replenish the list of tasty, healthy and hearty breakfasts with a recipe for oatmeal with pumpkin in milk. Cooking this dish is easy all year round using fresh or frozen vegetables.
Ingredients:
Milk - 500 ml
Oatmeal - 5 tbsp. l.
Pumpkin - 200 g
Sugar - 30 g
Sea salt - 3 g
Butter - 30 g
Step by step recipe:
To make pumpkin oatmeal at home, take the foods listed. If you are cooking with the healthiest but tough rolled oats, just lengthen the cooking time, stirring and sampling.
If desired, as in all kinds of cereals, muesli, you can add nuts, raisins, candied fruits, dried berries, pieces of any fresh or canned fruit. Still sweet cereals are often seasoned with honey (then sugar should be excluded, and honey should be poured into an already prepared dish - thereby preserving the benefits), ground spices, citrus zest.
Separate the pumpkin pulp from the seeds with fibers and rind. Cut into small cubes or three coarse shavings. The pumpkin pulp is very quickly boiled / steamed, even without preliminary thawing (with a frozen vegetable).
For the sake of caramelization, enhancing sweetness and taste, we are the first to send pieces of pumpkin to the fire, sprinkled with a pinch of sea salt and granulated sugar. Stir lightly and caramelize on high heat for three minutes.
Pour in about 100-200 ml of milk. Boil, reduce heat and simmer under the lid for about 5 minutes. If the pumpkin is coarsely sliced, then longer. At this stage, we bring the vegetable to almost full readiness.
Add the remaining milk to the softened pumpkin cubes, let it boil again (increase the temperature).
Pour in a portion of oatmeal, sometimes stir and boil for the last 3-5 minutes. We try, if necessary, add additional sugar and salt.
The density and consistency of porridge can be changed by reducing the amount of flakes and increasing the volume of milk (or vice versa). Someone likes liquid, someone thicker.
I note that milk rice porridge is traditionally prepared with pumpkin, but oatmeal is a worthy alternative with less hassle.
Remove the oatmeal with pumpkin from the stove, lower the butter, stir one last time.
Serve tender oat-pumpkin porridge in hot milk.
Bon Appetit!
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