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Home » Recipes » Scottish Tea Infused Pumpkin Oatmeal with Macerated Oregon Blueberries, Crystallized Ginger and Toasted Filberts
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Scottish Tea Infused Pumpkin Oatmeal with Macerated Oregon Blueberries, Crystallized Ginger and Toasted Filberts

Contender 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.

Directions

Step 1

Stir together steel cut oats with the HOT Scottish Breakfast tea; let sit (for an hour or overnight).

Step 2

Put 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 3

During 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 4

When 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 5

Pour 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.
Scottish Tea Infused Pumpkin Oatmeal with Macerated Oregon Blueberries, Crystallized Ginger and Toasted Filberts

Servings: 8

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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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Baking Aids
Brown Sugar

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Baking Aids
HAZELNUTS - WHOLE DRY ROASTED

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