Are you used to having oatmeal for breakfast? Then diversify your morning menu and cook it with pumpkin. Find out the subtleties and step-by-step cooking process in this review.
Photo of finished pumpkin porridge
Recipe contents:
This dish is very easy to prepare, tasty, and most importantly, very healthy for the body. Oatmeal is very often included in the diet, as well as in children's menus. It is prepared in different ways, for example, oatmeal with pumpkin or pumpkin porridge with oatmeal. The names seem to be the same, but the dishes are different. The difference is this: how much you add certain components. Therefore, this dish can be classified as a variable recipe. It can be dominated by either or oatmeal. What to put more or less is up to the housewife herself, based on the taste preferences of her family.
Despite the fact that this dish takes a little longer to prepare than the classic “quickly” version, it is very easy to prepare. In addition, you can vary this set of products and make dishes in the most unusual combinations. For example, add raisins, nuts, pumpkin or sunflower seeds, sesame seeds and much more. By the way, you don’t have to stop at this set of products, but show your imagination and create new dishes. In addition, you can prepare such porridge several days in advance, so that in the morning you only heat it in the microwave. This will significantly reduce your morning breakfast preparation time.
- Calorie content per 100 g - 113 kcal.
- Number of servings - 3
- Cooking time - 40 minutes
Ingredients:
- Pumpkin - 300 g
- Oat flakes - 200 g
- Honey - 2-3 tbsp.
- Milk - 500-600 ml
- Salt - a pinch
- Butter - 30 g
Cooking oatmeal with pumpkin
1. Peel the pumpkin, cut into slices and place in a cooking pot. Pour in drinking water and simmer over low heat after boiling for about a quarter of an hour until soft.
2. Then drain all the liquid and chop the vegetable. By the way, you don’t have to pour out the liquid, but use it to bake excellent pancakes or pancakes.
3. Puree the vegetable until smooth and homogeneous. Although you can leave it in whole pieces. You decide!
4. Add rolled oats to the vegetable mixture. There is no need to wash or sort them.
5. Pour milk over the food and add a pinch of salt.
6. Mix well and place on the stove.
7. Boil, reduce the heat to low and simmer the porridge for about 20 minutes under a closed lid.
8. Then put butter and honey into a warm potion. Instead of honey, you can use any other sweet ingredients: sugar, preserves, jams. At the same time, if desired, other ingredients are added, such as nuts, candied fruits, seeds...
9. Mix the ingredients well until the oil and honey are completely dissolved. Taste the dish and, if necessary, adjust to the desired level with honey (or sugar).
Calories: Not specified
Cooking time: Not indicated
Do you love pumpkin? Do you respect me? Have you tried combining one with the other? For me personally, oatmeal with pumpkin became a culinary discovery! It turned out to be so tasty that all other pumpkin porridges (for example,) faded into the background. I tried several versions of oatmeal with pumpkin: with the addition of raisins, apples, bananas, nuts, and still came to the conclusion that I prefer porridge without any other additives, just pumpkin is enough.
To make the porridge tasty, aromatic and bright, choose a sweet pumpkin for it. Not necessarily with dense pulp, but certainly ripe, otherwise the grassy taste of the pumpkin will be felt in the finished porridge. Unsweetened pumpkin has a place in vegetable dishes, but for porridges and desserts you need sweet pumpkin.
Delicious oatmeal with milk and pumpkin - sweet recipe of the day.
Ingredients:
- milk – 2-2.5 glasses;
- oatmeal (rolled oats) – 1 cup;
- peeled pumpkin – 250-300 g;
- water – 0.5 cups;
- sugar – 3-4 tbsp. l (to taste);
- salt – 1-2 pinches;
- butter - for serving.
Recipe with photos step by step:
We clean the pumpkin from the rough crust, cut out the fibrous part of the pulp. Cut the pumpkin into small pieces. 
Place the pumpkin pieces into a thick-bottomed pan and pour in half a glass of cold water. Place on low heat and simmer under the lid for 15 minutes from the moment it boils. 
The pumpkin should be soft and break apart easily when pressed. Use a masher to mash everything into a homogeneous puree or leave some of the pieces whole (you need to take them out and add them to the plates). 
Pour milk into the pumpkin puree (you can mix it half and half with water, and if the porridge is prepared during Lent or as a dietary dish, then only with water). Bring to a boil. To avoid unpleasant surprises in the form of curdled milk, boil it first and then pour it into the pumpkin puree. 
Pour oatmeal into boiled milk. Stir so that the flakes do not stick together and accumulate on the bottom. Cook the porridge for 15 minutes at a very low boil. Stir occasionally and monitor the heat - milk porridges have a tendency to “run away”. If you have a flame spreader (a metal circle with holes), cook the porridge on it - this way it will definitely not burn or run away. 
When the porridge thickens a little, add salt and sugar to taste. How much sugar you add depends on the sweetness of the pumpkin and your taste. Continue cooking the oatmeal for another 5-6 minutes until the desired thickness. If you like the porridge not very thick, then add another half a glass of milk or water. 
Add butter to the prepared oatmeal, place the porridge on plates and serve a hot, hearty breakfast. You can add pieces of stewed pumpkin, dried fruits (they are added during the cooking process), nuts or any additives to your porridge. Bon appetit! 
Author Elena Litvinenko (Sangina)
Oatmeal with pumpkin!
I love making this delicious pumpkin porridge not only because of the excellent taste of the dish, but also because the orange vegetable pieces bring a feeling of joy and celebration to the plate!
I’m not even talking about the taste of oatmeal porridge. In my opinion, everyone knows how beautiful it is in its enveloping viscosity and how beneficial it is for the figure, stomach and skin.
It's autumn, it's time to cook pumpkin porridge with various grains. Today is the turn of the recipe for pumpkin porridge with oatmeal. :))
What you need for pumpkin and rolled oats porridge
for 3-4 servings
Rolled oatmeal (oatmeal) – 1 cup;
Milk – 3 glasses;
Sugar – 3 tablespoons;
Pumpkin (cut into small cubes) – 1 cup;
Seedless raisins (or candied fruits) – 1/3 cup;
Salt – 1/2 teaspoon.
How to cook oatmeal porridge with pumpkin
Place pumpkin (chopped) and raisins (washed in warm water) into hot milk. If the raisins are like pebbles (shrunken), you can soak them in boiling water for a while.
When the milk boils, reduce the heat. Add salt. Add sugar and cook pumpkin until it softens.
Add rolled oatmeal and cook for 5-10 minutes. Stirring.
When serving, add butter to each plate.
A piece of butter in porridge is so delicious!!!
Pumpkin porridge made from rolled oats turns out delicious and beautiful. It will taste even better if you let it sit for 10-15 minutes.
If you are allergic to milk, you can cook pumpkin porridge in water. And add more butter or ghee to each plate when serving. And if the pumpkin has spoiled or run out, then simply add raisins, berries or candied fruits to the porridge (as in the recipe for oatmeal porridge with water).
Dinner is served!
Pumpkin porridge can also be cooked with semolina - milk semolina porridge with pumpkin. It will also be very tasty with rice, some housewives cook pumpkin porridge with millet, but it seems to me that it would be better to take corn grits instead of millet. And it will also be very tasty!
Pumpkin porridge with cereals
If you prefer porridge that consists almost exclusively of pumpkin puree and only a little of cereal, then here is a recipe for such vegetable porridge.
note that you only need to choose the cereal one from those listed (rice, semolina, corn grits or millet), and do not put everything at once (this is not assorted porridge). The amount of ingredients is given for many servings, if you want to cook porridge for 1 time for 3-4 people, you can divide everything by 2.
If you haven’t finished your pumpkin porridge, you can then heat it up over low heat in a frying pan by splashing a little water into the bowl (you can also throw in a piece of butter). And stir while heating.
Proportions for pumpkin porridge
Pumpkin – 1 kg;
Semolina – 2.5 – 3.5 tablespoons;
Rice, millet or corn grits - 3 tablespoons;
Butter – 100 g;
Milk – 500-600 g (2 or 2 or so glasses);
Sugar to taste;
Salt – a pinch.
Method for preparing pumpkin porridge with cereals
Peel the pumpkin: remove the peel, remove the core and seeds. Cut into pieces (cubes 1x1 cm or 1.5x1.5 cm, no more).
Pour a little hot water over the cubes. Add milk and cereals (semolina, rice, corn or millet). Put on fire. Bring to a boil, reduce heat to low and simmer until the cereal is cooked through. Keep an eye on the porridge and stir.
Season the finished porridge with butter, sugar and salt.
Other delicious pumpkin recipes
And if you have a beautiful whole pumpkin, you can bake it in foil in the oven, and put chicken and tomatoes inside. This is a very tasty dish and looks very impressive! You can still
The oatmeal diet is one of the most effective and, with the right approach, helps not only to lose weight, but also to improve the health of the body. And the right approach is to have a varied and balanced menu. I suggest you try making oatmeal with pumpkin; it turns out very tasty, nutritious, full of vitamins and low in calories.
So, choose a pumpkin. Nutmeg is well suited for such dishes; it is very sweet and aromatic. Take a piece of 100 grams, peel it from the rough outer skin and cut it into cubes.
Place a small saucepan on the fire, pour in water and pour in the pumpkin.
Bring to a boil and cook for 10-15 minutes until the pumpkin cubes soften.
We take a blender and immediately, in a saucepan, grind the pumpkin into puree, but this must be done carefully, avoiding hot splashes on the body.
Add milk and continue cooking
While the milk is boiling, you can sort out the oatmeal. It’s just that even in packs of expensive, good quality cereal there is always some husk and it’s unpleasant when you come across it when eating porridge. I simply pour the batch onto a flat plate and remove this husk that remains after processing the grain.
Immediately pour the flakes into the boiling liquid and cook until tender. I now have cereal that needs to be cooked for 5 minutes. After this time, I turn off the heat and simmer the porridge under the lid for another 10 minutes.
You should not use flakes that do not require cooking in this recipe; they swell quickly, sometimes they burn and stick together.
I don’t add any sugar to the oatmeal with pumpkin, it’s already quite sweet. And this is minus the extra calories and kilograms if you stick to a diet.
People who adhere to proper nutrition and follow diets can take this recipe into their repertoire. It is also suitable for baby food; my son happily shared his morning portion of oatmeal with pumpkin with me.
Pumpkin is also useful for diseases of the gastrointestinal tract, and together with oatmeal, which is also suitable for therapeutic, dietary nutrition, contributes to the healing process.
Cooking time: PT00H25M 25 min.
Pumpkin porridge with oatmeal is a very easy to prepare and healthy dish for the body. It is usually included in meal plans for dieters and children. The easiest way to prepare breakfast is to use rolled oats type cereal.
Do you and your family not like oatmeal? You can prepare this dish using special recipes that include various unusual ingredients. To make the dish satisfy even the most picky eaters, add bananas, apples, nuts, dried fruits and other ingredients. Porridge with pumpkin is considered an excellent breakfast option. This vegetable is considered incredibly healthy. Its medicinal properties were known several centuries ago. The first mention of it dates back to about 5000 years ago.
Pumpkin is especially beneficial for those people who have cardiovascular diseases, edema, anemia or excess weight. The benefit lies in a large number of substances such as vitamins, proteins, fats and carbohydrates, including cellulose, glucose, minerals and trace elements. Orange pumpkin has five times more carotene than carrots. It is worth considering that there are some restrictions on the use of pumpkin. First of all, this applies to people suffering from diabetes, stomach and duodenal ulcers, gastritis against the background of decreased secretion.
Preparation
1. Wash the pumpkin, peel it, select the seeds, cut into small cubes, place in a small saucepan (I use a Teflon-coated ladle).
2. Boil water separately and pour it over the pumpkin. Simmer, covered, for about 20 minutes (you can add cold water, but then simmer longer).
3. Simmer the pumpkin until all the water has evaporated, and then pour the oatmeal on top.
4. Pour in the prepared milk (you can warm it up a little in advance), add sugar and a little salt, cover with a lid and simmer again. Cooking time is thirty minutes. Be sure to stir the porridge, crushing the pumpkin pieces until pureed.
5. After the time has passed, turn off the heat, put oil on the porridge, cover tightly with a lid and let it brew for about 10 minutes.
