Ingredients — what you'll need
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- 1 teaspoon Maple Syrup
- 180 gram Oats
- 2 gram Whole Cardamom
- 100 gram Hokkaido Squash
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 2 tablespoon Unpeeled Hazelnuts
- 2 gram Ground Cinnamon
- 1 tablespoon Maple Syrup
Step-by-step method
At a glance
You'll be roasting pumpkin and blending it with spiced milk to create the base for this comforting oatmeal, which takes about an hour from start to finish. The tricky part is getting that silky purée blended smooth, but the real star is toasting the hazelnuts with cardamom until they're caramelized and crunchy—that's what takes this breakfast from ordinary to special.
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Roast the pumpkin
Cut the pumpkin into chunks, pop it in the oven for 20 minutes at 150 degrees, let it cool, then scoop out the flesh.
Ingredients
- 100 gram Hokkaido Squash
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Blend the purée
Put the scooped-out roasted pumpkin flesh into a tall, narrow container, add the milk and cinnamon, and blend until smooth.
Ingredients
- 200 milliliter Fresh Whole Milk (3.5% Fat)
- 2 gram Ground Cinnamon
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Simmer until thickened
Pour the blended purée into a pot, add the oats and maple syrup, and cook over medium heat until thickened.
Ingredients
- 180 gram Oats
- 1 teaspoon Maple Syrup