Saturday, March 11, 2017

30 Days of Oatmeal: Pumpkin Chili Cheese

Maybe I should have called this recipe risotto. I didn't taste the chili as much as I tasted the oregano, and with the addition of pumpkin, oh, was it creamy and rich.

Add gooey melted cheese, and this is a satisfying savory breakfast (or perhaps dinner!).


1/2 c quick cooking oats
1 c water
1/2 c pumpkin puree
1/4 t chili powder
1/4 cumin
1/4 t garlic powder
1/4 t onion powder
1/4 c shredded cheese


1. In a small sauce pan, combine oats and water. Bring to a boil and reduce heat to medium.
2. When oats reach desired consistency, add pumpkin puree and spices. Stir to mix.
3. When oats are warmed, transfer to a bowl and top with the shredded cheese.

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