Pumpkin Steel Cut Oats
by Tarla Dalal
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Added to 2 cookbooks
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An exquisite breakfast that is unlike anything you have tasted before, the Pumpkin Steel Cut oats combines cooked and blended red pumpkin with steel-cut oats.
The recipe gets a flavourful boost from apples, a touch of nutmeg and a sprinkling of roasted sunflower seeds. The luscious texture of the pumpkin base, the mealy mouth-feel of the steel-cut oats, all accentuated by the crunch of the seeds make this a truly wonderful breakfast recipe!
Steel-cut oats is a fibre-rich , gluten-free whole grain that is much healthier than quick-cooking rolled oats.
While the oats helps reduce cholesterol , the red pumpkin further improves heart health with potassium and vitamin C . A low-calorie fruit with loads of fibre , apple aids in digestion.
You can prepare this recipe and store it in the fridge for at least two days, but remember to adjust the consistency with a little water before serving because it tends to dry up a little.
- Combine the red pumpkin and 1 cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Cool completely and blend in a mixer till smooth.
- Transfer the mixture into a deep bowl, add all the other ingredients along with ¼ cup of warm water and mix well.
- Finally top it with the apples and pumpkin seeds.
- Serve or store in an air-tight container in the fridge and use as required.
Nutrient values (Abbrv) per serving
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