Cinderella's Oatmeal was featured in the fall 2013 issue of Yum Food and Fun for Kids magazine!
Blue Ribbon Recipe
Oatmeal cooking up on the stove always smells delicious and with adding pumpkin and pumpkin pie spice to it makes the aroma heavenly. As much as I love oatmeal I've never thought to put pumpkin in with it. The taste is sweet and yet light and would be perfect served for any occasion. This would be lovely with some dried cranberries and nuts too. The Test Kitchen
2 corganic milk
1/2 corganic canned 100% pure pumpkin puree
1 Tbspsucanat (or substitute light brown sugar)
1/2 tsppumpkin pie spice
3/4 cold-fashioned rolled oats
How to Make Cinderella's Oatmeal
- Whisk milk, pumpkin puree, brown sugar, and pumpkin pie spice in a small saucepan. Cover and bring it to a gentle boil over medium-low heat.
- Once the milk mixture starts to create bubbles around the edges of the pot (about 4-5minutes), stir in the oats. Cook according to the package directions. Oats should be soft and creamy. Remove the pot from heat, cover, and let it stand for at least 15 minutes, or until oatmeal thickens and cools.