Home » Recipes » Scottish Tea Infused Pumpkin Oatmeal with Macerated Oregon Blueberries, Crystallized Ginger and Toasted Filberts
Scottish Tea Infused Pumpkin Oatmeal with Macerated Oregon Blueberries, Crystallized Ginger and Toasted FilbertsContributed by: Grace from My Sweet Pea OrganicsContender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob's Red Mill. Gluten Free*, High Fiber, Lactose Free, Soy Free, Vegan.
DirectionsStep 1Stir together steel cut oats with the HOT Scottish Breakfast tea; let sit (for an hour or overnight).Step 2Put water in a pot on the stove with the salt. When it comes to a boil slowly stir in the tea infused oats, turn the heat to simmer and allow the oats to cook, stirring occasionally (20 minutes).Step 3During this time, take the blueberries and place into a bowl with the 2 Tbsp brown sugar and lemon juice and crush them with the back of a spoon to macerate them. Then add your minced Crystallized Ginger.Step 4When most of the liquid has cooked into the oat mixture, stir in your pumpkin. Let cook for 2 minutes then add the 1/ cup brown sugar, cinnamon and nutmeg.Step 5Pour into a bowl, top with the macerated blueberry mixture, garnish with the toasted filberts.Serves 8. Notes*Use our Gluten Free Steel Cut Oats to make the recipe Celiac friendly. |
 Servings: 8 Rating (Not yet rated) Products Used in this Recipe
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Print This Recipe » |
Submit Your RecipeIf you've got a favorite recipe you'd like |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ratings & Comments
|
Nutritional Information
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
