Pumpkin oatmeal with dried cranberries
1 serving
15 minutes
Pumpkin oatmeal with dried cranberries is a cozy dish of Russian cuisine that warms with the aromas of autumn. The history of oatmeal dates back to traditional peasant breakfasts, but with the addition of pumpkin and spices, it gains sophistication and depth of flavor. The tender consistency of oats, sweet pumpkin, and warming notes of cinnamon, nutmeg, and ginger create a harmonious ensemble. Dried cranberries add a tangy acidity while walnuts provide a crunchy texture. This dish is perfect for cool morning hours, energizing and comforting. The porridge pairs excellently with honey or nut butter, turning into a true gastronomic delight. The aromas of spices make it ideal for the autumn and winter seasons, filling the home with warmth and memories of family breakfasts.
1
Pour milk into a saucepan and place it over medium heat. Bring the milk to a boil. Add a pinch of salt, ground cinnamon, nutmeg, ginger, cloves, and sugar. Stir in the oats and cook over medium heat for about 5–7 minutes until thickened. Without removing the saucepan from the heat, mix in the pumpkin puree and cook for another 3–4 minutes until fully thickened. Then remove the porridge from heat, cover with a lid and let it sit for a couple of minutes.
- Whole milk (3.2%): 200 ml
- Salt: pinch
- Ground cinnamon: 0.5 teaspoon
- Ground nutmeg: pinch
- Ground ginger: 0.3 teaspoon
- Cloves: 1 piece
- Demerara sugar: 1.5 tablespoon
- Rolled oats: 60 g
- Pumpkin puree: 100 g
2
Serve the porridge mixed with dried cranberries and walnuts to taste.
- Dried cranberries: to taste
- Walnuts: to taste
