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Earl Grey Quinoa Oatmeal with Pumpkin Spice Purée

Author Izy

Ingredients

For the Pumpkin Spice Purée:

  • 1/4 of a small butternut squash , , roasted (see notes)
  • 1/2 to 1 tsp pumpkin pie spice mix , , depending on taste (see notes)
  • pinch of salt
  • 1 medjool date , , pitted OR 2 tsp maple syrup

For the oats:

  • 1/3 cup steel cut , ('pinhead') oats
  • 1 1/4 cups cold water
  • 2 tbsp quinoa
  • 1 earl grey tea bag
  • pinch of salt
  • splash of milk , (any kind), for looser oatmeal
  • sprinkle of pecans & pumpkin seeds

Instructions

  • Scoop the flesh from the roasted squash into a blender or food processor along with the pumpkin spice mix, salt and date. Blend until smooth (or use a jug & an immersion blender) (if you don't have a blender or immersion blender, see notes).

For the oatmeal:

  • Place the oats, water and tea bag in a small saucepan. Bring to the boil and turn down to a simmer - leave for 5 minutes then stir in the quinoa. Simmer for a further 15 minutes stirring occasionally. It should be soft and creamy but still retain some bite. Remove and discard the tea bag, stir in the salt and a splash of milk, if desired.
  • To serve, pour the cooked grains into a bowl and top with a dollop of the pumpkin spice purée, crushed pecans and pumpkin seeds.