Oatmeal with pumpkin. Recipe: Oatmeal - with pumpkin, for weight loss How to cook oatmeal with pumpkin
Oatmeal with pumpkin is a healthy and tasty breakfast for the whole family. Owners of multicookers probably appreciated the advantages of this miracle technique, especially in preparing porridges. Oatmeal with pumpkin in a slow cooker turns out more tender and boiled. I have such a valuable helper in my kitchen, only with a pressure cooker function. The porridge cooks very quickly. In a conventional multicooker, the cooking time needs to be increased, depending on the model of equipment used.
To prepare porridge from oatmeal and pumpkin, take the following ingredients.
You can cook oatmeal with milk or water. If you are on a diet, cook with water or dilute milk with water. Pour fresh milk and water into the multicooker bowl. Add peeled and diced pumpkin. Close the lid tightly and set the “milk porridge” mode for 10 minutes. During this time, the pumpkin pieces will become soft and tender. If desired, in this step, after cooking, the pumpkin can be pureed in a blender.
Add salt, sugar, oatmeal. Do not use instant cereal. Stir. If you like thinner cereals, reduce the amount of cereal.
Add washed raisins. Stir again. Cover tightly with a lid and set to “milk porridge” mode for 5 minutes.
Release the steam. Open the lid and add a piece of butter. Stir. Let it brew for 1-2 minutes.
Views: 10,383Oatmeal is the most important of all cereal complementary foods on the children's menu. Its components are not entirely ordinary. For example, oat gluten is a composition of polysaccharides that, when dissolved in water, forms a viscous substance that can coat the walls of the stomach, protecting them from the harmful effects of digestive enzymes. Both simple one-ingredient oatmeal and pumpkin oatmeal are good. It contains a whole vitamin cocktail of useful substances present in pumpkin and oatmeal; the nutritional value of both is difficult to underestimate. Just try to complement your child’s menu with this sunny dish. Our children's recipe will tell you how to cook oatmeal with pumpkin for your little one.
When introducing cereals and dishes based on them into complementary foods, take into account the following. Oatmeal with pumpkin and milk - double the pleasure! But there are some nuances here. Milk porridges are suitable for absolutely healthy babies who do not have an allergic reaction to casein protein. If your baby drinks fresh pasteurized and sterilized milk with pleasure, feel free to cook it with a milk base.
If there is even the slightest suspicion that the baby’s body does not absorb the components of this product, do not risk the child’s health, refrain from using it.
Oatmeal with milk - recipe
Before cooking oatmeal with milk and pumpkin, cut a piece weighing one hundred and fifty grams from fresh pumpkin. It is advisable to choose a sweet variety of pumpkin, with pulp without coarse fibers. Peel it and chop it as finely as possible. To speed up the process, it is better to grind the product in a cutter or grate it.According to the basic recipe, three to four level tablespoons of oatmeal (you will need instant Hercules flakes, the package should state that oatmeal does not require cooking) pour a glass (250 ml) of clean drinking water. To cook oatmeal with milk, at the first stage you will only need to take 150 ml of liquid. It is advisable, before cooking, to heat the water in advance and let the flakes sit for about fifteen minutes: then the gruel will turn out more tender and viscous. It is better to cook oatmeal in a saucepan with high sides, since the porridge tends to “run away” when boiling.
Add chopped pumpkin pulp. When the oatmeal boils, turn down the heat.
If you cook the milk version, according to the recipe, after five minutes of boiling, pour half a glass (100-125 ml) of milk into the saucepan and add a little salt.
Place the finished dish in a mixing bowl and beat with a blender. Delicious bright complementary food is ready! Place it on a plate, if desired, sprinkle with powdered sugar and add ten grams of butter.
If you have pre-baked or microwaved pumpkin pulp without added sugar or honey, you can add it to the prepared oatmeal at the end of cooking, before chopping.
Oatmeal with pumpkin for adults differs from children's in composition: you are not limited in the amount of butter and sugar. You can also supplement the recipe with pre-soaked and washed dried apricots, raisins, prunes, nuts, and cream, cut into pieces.
The resulting delicacy can be cooled and served as a dessert for breakfast, like pudding.
Don’t store oatmeal with pumpkin – it’s better to keep your child company.
Bon appetit to you and your child!
website 2017-01-04
When the topic of oatmeal comes up, many of us sigh with sadness and hopelessness. Meanwhile, it is well known that this is the traditional food of English aristocrats and royalty, who cannot be blamed for the lack of common sense and healthy selfishness.
The presented recipe for oatmeal porridge with pumpkin will help break the stereotype that oatmeal flakes are a tasteless, dull food that can only be eaten when absolutely necessary, as they say, out of grief. This is a light hot dish that will provide energy for the whole coming day and replenish your supply of vital vitamins. A pinch of vanilla will only emphasize its charm.
Ingredients
- water 0.5 tbsp.
- milk 0.5 tbsp.
- raisins 2 tbsp. l.
- sugar 1.5-2 tbsp. l.
- salt 1-2 pinches
- pumpkin 150 g
- oatmeal 5-6 tbsp. l.
- butter as desired
Preparation
1. Both store-bought and homemade milk are suitable for making oatmeal. Pour milk and water into a saucepan or thick-bottomed saucepan. Stir and bring to a boil over medium heat. Be sure to ensure that liquid does not escape from the pan.
2. Rinse the pumpkin (use sweet varieties), remove the insides and peel. Cut the pulp into small cubes and add to the boiling liquid in a ladle. Let the contents come to a boil. Simmer over low heat for 7-10 minutes to soften the pumpkin pieces. Cover the pan with a lid to speed up the cooking process.
3. Soak the raisins in hot water for 3-5 minutes, then rinse. Add to the remaining ingredients in the pan and stir. Cook over moderate heat with the lid closed for 2-3 minutes.
4. Add instant oatmeal to the pan and stir. Reduce heat and simmer for 3-5 minutes from the moment it boils, stirring occasionally with a spoon.
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 mellitus, 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.
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.
Preparation
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 being 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!
