There are two types of people in this world: pumpkin people and non-pumpkin people. I for one am a die-hard pumpkin person and would have figured that all people are pumpkin people, however I heartbrokenly learned at an early age that there are non-pumpkin people lingering among us as well since my best friend in 3rd grade did not share a love for pumpkin pie nearly as much as I did. Look, if I could have pumpkin pie for every single meal for 365 straight days, I would be a happy camper. I suppose I could if I really wanted to, but convincing our team cooks to whip up a pumpkin pie mid stage race is not on the traditional cyclist menu. I agree, odd, but true.
Please chime in here among the comments section and tell me if you’re a p.p. or a n-p.p, cause I’m curious how the percentages break down. I’m hedging my bets on 98:2.
Anyway today’s entry consists of a quick recipe that I’ve been enjoying regularly out here in sunny-CA, which I’ve dubbed Pumpkin Pie for Breakfast. Because I’m a cyclist and there are certainly more than enough nutrition-nuts out there ready to rain on everyone’s eating parade, I should also throw into the fray that this is a HEALTHY Pumpkin Pie for Breakfast. Therefore to all you wacky health aficionados: rest assured that you’re not letting yourself go at all here with this delicious morning treat! This is not an actual pumpkin pie with a generous dollop of whipped cream, which we’ll all* enjoy on the final Thursday of November.
1 cup H2O
1/2 cup old fashioned oats
1 big ol’ handful of raisins
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch of ground clove
1 heafty spoonful of pumpkin puree
1 heafty spoonful of yogurt – plain, vanilla, maple, and even coffee flavors all work magnificently.
To show how easy it is to make this, I will put the instructions into a single sentence format:
Boil the water on the stove with the salt in the pot and a cover on the pot since it will boil much faster and therefore more efficiently, meanwhile collect your oats and spices and raisins into a bowl and when the water boils toss the mixture from inside of the bowl to inside of the pot and let that simmer away with a slightly lower stove setting, let’s go with a bit above LOW, as well as the lid slightly askew to allow steam to escape from the pot, while at the same time you should set the timer for five minutes and stir every now and again to make sure the spices/oats/raisins are cooking in an even and un-stick-to-the-bottom fashion, and when the timer goes off I recommend taking the pot off the stove and tossing both the pumpkin puree and the yogurt into the pot (and if you’re feeling like you need some more calories and/or want to further satisfy your sweet tooth, perhaps add a teaspoon of brown sugar or molasses or maple syrup or one sugar cane – although that might be cumbersome to eat), mix that up for 10 seconds of vigorous stirring, then dump the entire mixture into your eagerly awaiting bowl and eat with your spoon.
No lie, to the health nerds, let’s break this down: it is oatmeal and raisins which are healthy. They say ginger and cinnamon are healthy. Pumpkin puree is 100% pumpkin puree which is a freakin’ squash and chalk full of vitamins and amazing taste and therefore healthy. Furthermore this recipe really jaw droppingly delicious. The yogurt gives it a creamy and velvety smooth texture which accentuates the hearty pumpkin and oat combo. The raisins and (if you use non-plain yogurt) yogurt are sweet. Frick… it’s heaven in a bowl.
Eat. Be merry. PIECE!
… o’ pie.
*except for your n-p.p. out there.