Author Notes
An odd impulse to cook oats in custard and pureed vegetables made for a very pleasant fall morning. I sometimes make a double batch and store the leftovers jam jars, making this the perfect grab and go breakfast on a frenetic weekday morning. —Niemie
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Ingredients
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1.5 cups
Whole Milk
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2
Eggs
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1 tablespoon
Cinnamon
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1/4 teaspoon
Nutmeg
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7 ounces
Pureed pumpkin
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1/4 cup
Dark brown sugar
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1/4 cup
Steel cut oats
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1 teaspoon
Vanilla extract
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1/2
Lemon (zest and juice)
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Chopped almonds or walnuts (for garnish)
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Fruit, such as raspberries or diced apple (for garnish)
Directions
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Combine milk, eggs, spices, sugar and pumpkin to a heavy bottomed sauce pan over low heat., whisking vigorously to prevent the eggs from scrambling.
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Add the oats when the custard thickens enough to coats the back of the spoon.. Continue to stir occasionally as the oats cook according to the package instructions (about 5-7 minutes).
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Cut the heat. Incorporate the vanilla, butter, lemon zest and juice. Garnish with apple, almonds, and a dusting of cinnamon.
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