The S/C Value for the oatmeal (without any syrup if you choose to add it) is 1/2.
Pumpkin Oatmeal
Serves 11/2 of "milk" (I used So Delicious coconut milk, but almond milk could probably also be used.)
1 Tbsp. heavy cream
1/4 c. pumpkin, canned
1/4 tsp. cinnamon or pumpkin pie spice
1/2 c. old fashioned rolled oats
1 small pinch of xantham gum (to thicken). (You could skip this if you don't have xantham gum; it may just be thinner oatmeal)
1 pinch of stevia (I use NuNatural brand, which tastes the best), to taste. You could probably also use a packet of truvia or any other sweetener.
In a small saucepan, combine milk, cream, pumpkin, and spices. Bring to a boil. Add oatmeal and lower temperature to simmer. When oatmeal is soft (after about 3 minutes), add xantham gum and stir. Once thickened, remove from heat.
Serve it as is or with a small amount of Jospeh's Sugar Free Maple Syrup.
Enjoy!
Hi Candace,I love this recipe! Im thinking Ill do a slight modification for Thanksgiving dessert! Like bake it to make it a little crunchy, would that work? You are the Queen of BFC recipes! Amber
ReplyDeleteThanks Amber!
ReplyDeleteI bet you could make it more dessert like by making a baked pumpkin custard with a crumble topping, almost like the topping that would be on an apple crisp. I will try to look around for a recipe and try to modify it for the BFC. I have not baked much with stevia yet, so I am not sure how it tastes when it is baked.
I have been looking for something with pumpkin in it. It reminds me of fall. If you have any other pumpkin ideas - please pass along :)
ReplyDeletemaura
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ReplyDeleteHere is a recipe I found online for Pumpkin Custard. It looks pretty good, but I have not tried it.
ReplyDeletePumpkin Custard
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed (this works with 15 or 29oz cans - I generally use 29oz though - 15oz makes it gooier)
3 eggs
1 teaspoon pure vanilla extract
3/4 cup erythritol or 1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
Preparation:
Preheat oven to 350 degrees.
Soften cream cheese and melt butter in microwave. Grind erythritol in coffee grinder or magic bullet. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, vanilla extract, and melted butter, and beat until incorporated. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth. Pour pumpkin mixture into pie pan and bake for 45-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.
Oooh, yum! I'm going to try this, but I'll use So Delicious coconut milk creamer, instead of the heavy cream!
ReplyDeletePinky- I just used the cream to give it some rich flavor. You could even skip the cream if you want.
ReplyDeleteEnjoy!
Candice, would you shoot me an email at meandjorge@gmail.com? I wanted to see if would like to join us in a fun Thanksgiving blog project! Thanks! Amber
ReplyDeleteMade this oatmeal this morning, soooo good,
ReplyDeleteIt will become a favorite breakfast,,,, Looking forward to trying the dessert version,
You are terriffic with recipies the way you combine different foods.
Linda