Pumpkin Caramel Oatcakes

Fall flavors shine in this 2014 Spar for the Spurtle runner-up recipe!

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Servings 4servings
Prep Time 20minutes
Cook Time 20minutes
Submitted By Juliana Evans
Rating
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  • 2
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  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4servings
Prep Time 20minutes
Cook Time 20minutes
Submitted By Juliana Evans
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Bring water to a boil in a medium pot. Add oats as soon as the water begins boiling. Cover, reduce heat to low and cook 18 - 20 minutes until thick and al dente. No water should be visible; set aside.
  2. In a second pot, melt butter, brown sugar and salt over medium-high heat. Stir continuously until the mixture comes together and becomes smooth.
  3. Carefully add canned pumpkin, taking care to avoid any spurts. Mix well and slowly stir in cream (watch for bubbling). Add cinnamon and nutmeg and continue to stir for 5 - 7 minutes until the mixture has thickened and is slightly bubbling. Remove from heat and set aside to thicken further.
  4. Scoop and pack oatmeal into a 1/2 cup scoop or dry measuring cup. Unmold oat into serving dishes and ladle warm pumpkin caramel over the top. Garnish with crushed gingersnap cookies and almonds.
Recipe Notes

This dish can be prepared using our Gluten Free or Organic Steel Cut Oats.

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