Simone Appetit: Pumpkin cheesecake oatmeal
October 15, 2014
Yes, Simone Appetit's pumpkin tribute continues and will do so until all those lovely piles of pumpkins in front of our local grocers have been replaced by Christmas trees. FYI, those pumpkins (sorry Officer Martinez) are not free.
The past few weeks I have been the lucky recipient of many contributing recipes to this cause, but it was one from New York which really won my heart. (The best way to that organ is, of course, through my stomach.)
It wasn't so much the swank address that grabbed my attention, but the name above the trendy zip code — Quaker Oats. That's right, Quaker Oats in New York has sent me a recipe. How did they know about my little oatmeal problem? Who ratted me out and why? I mean, I am not the only person I know who has oatmeal before breakfast, at work, or while driving.
Well, mine is not to question why — but enjoy. This recipe from Quaker Oats is actually a favorite from Sam Stephens, Creative Oatmeal Office for Quaker Oats and chef and owner of OatMeals restaurant in New York City.
It really showcases the versatility of my precious oatmeal while also adding a punch of fall flavors like pumpkin, brown sugar and pecan. It also illustrates pumpkin, when deliciously combined with oatmeal, can and will transcend all seasons.
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1/2 Cup Quaker Oats (Quick or Old Fashioned)
1/4 Cup canned pumpkin puree
2 Teaspoon brown sugar
2 Teaspoon pumpkin spice
1 Teaspoon vanilla extract
2 Tablespoon graham crackers, crumbled
1 Tablespoon whipped cream cheese
1 Tablespoon chopped pecans
Prepare oatmeal as usual. Stir in pumpkin puree, brown sugar, pumpkin spice and vanilla. Top with crumbled graham crackers, a dollop of whipped cream cheese, and sprinkle with chopped pecans. For a quickie, on-the-run version of this recipe, try Quaker Oats's Pumpkin Spice Instant Oatmeal, available now, for a limited time, at your local grocery stores.
Last week I ran a recipe for Layered Pumpkin Cream pie and listed "1 cup plus 1 tbls," with no ingredient to follow. The mystery ingredient is milk. One cup plus I tbls. milk.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen "must-haves" and food news at firstname.lastname@example.org.
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